Joy the Baker

Roasted Winter Citrus

by 114 Comments

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I’m 87% sure there’s nothing you can do to ruin these perfect creations.

Winter citrus is sparkling!

If I could wear these citrus segments as earrings… I would.

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Let’s roast these beauties!

I know.  Weird.

Weird… but totally incredible.  Warm and salty sweet citrus bites.

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Winter citrus feels like such a paradox to me.  Cool winds and brisk mornings somehow combine with the juciest, brightest fruit.

They match but they mismatch… just like red and hot pink.  Matchy not matchy.

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Alright… so what are you going to do with all of this warm, roasted citrus?

I love to serve wedges warm with a waffle or eggs benedict brunch.

They’re also really lovely as a side dish with roasted meat.

You might also consider Winter Citrus Pancakes.  Crash! (bang! boom!)

Roasted Winter Citrus

Print this Recipe!

This is so super simple.  Your instincts will lead the way.

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.  Slice citrus (like grapefruit, blood oranges, and seedless tangerines) into small wedges.  Drizzle with olive oil and sprinkle with a bit of salt and just a touch of sugar.  You might even add a bit of dried herbs, like herbes de provence.  No biggie.

Roast for 18-20 minutes.  Remove from the oven.  Allow to rest for 10 minutes, then serve warm.

Reader Interactions

Comments

  1. Mary

    This is perfect! Bought a huge bag of tangerines for 98 cents (they were getting a little old). But they were sweet and too many! Thought about marmalade but don’t really eat jams. Hit the internet and searched for baked tangerines (cause it is cold outside and needed the heat of the oven) – lucky me – found your page. made a first trial batch with only oil – yummy. Now will experiment with a cinnamon, allspice, sugar sprinkle. Thanks you!!!

    Reply

  4. Stacy

    I roasted some clementine segments that had seen somewhat better days, throwing in some rosemary and thyme, and they were revived! I put them atop spinach for a delicious salad. Thanks for the great idea, Joy!

    Reply

  6. Haley

    Le yum. We had a man recently trade grapefruits for lessons in creaming honey. Our staff tore through them! I have a few saved though, so I’ll have to try this…

    Reply

  7. Amielle

    This sounds absolutely perfect for a cold winter snack, especially after a long weekend. Something I’m definitely going to have to bring out when I have friends over this weekend!

    Reply

  13. Angela

    Just made it. Yum!! I roasted the slices in my toaster oven with different seasonings. In order of best taste, they were fine herbs (parsley, chives, tarragon), poultry seasoning (coriander, allspice, thyme, sage, marjoram, white pepper), plan salt & sugar, and garam masala & coriander. I love it. Also, the tangerines shredded up with a fork – so good in wild rice or something.

    I had just earlier thought of carmelized fruit parfait for dessert, but it would have been to sweet for my guests. This is perfect!

    Reply

  14. Angela

    Thanks so much. I’m ready for my Dad’s birthday now with the citrus smoothie AND the roasted fruit AND a better way to make pancakes.

    Reply

  16. Rachel

    I just got an orange to try this… and ate the entire thing in one sitting. Oops. It looks wonderful, but probably not the best for the tropics! :)

    Reply

  18. Heidi

    I tried roasting grapefruit a few years ago . . . and it did NOT turn out well. I must have done something wrong — maybe because I supremed them? Yours look way better.

    On an unrelated note: what do you think about pretzel ice cream cone cones? I know you can buy them, but I’d looove to see a homemade version!

    Reply

  33. Jane

    I don’t know how it’s possible, but these sound even better than they look!

    I was just about to post the fact that citrus is in season on my new twitter, twitter.com/pastryfacts if you want to check it out!

    Reply

  39. Cindy

    Looks yummy Joy. Was the fruit hard to eat given it wasn’t peeled first? I guess it would work to peel and segment before roasting. Beautiful shots.

    Reply

  40. Shira

    These look so amazing! I was just marvelling over the weekend about the abundance of citrus this time of year – I would never have thought in a million o roast them! What a gorgeous color pallette!

    Reply

  45. Sheila

    Wow, I never would have thought of this. I’ve been enjoying lots of citrus and have just loved the colors. So many more selections of red available.

    Reply

  50. TeenyLittleSuperChef

    What a cool and unsual idea for citrus fruits. I would have never thought to roast them, but seriously, why the heck not. They would definitely be a way to up my citrus fruit intake. It seems I always bypass those in the store because I get annoyed with the idea of having to peel them. But to turn them into something so warm and fun, well it might just be worth the effort. And those pancakes sound heavenly. Thanks for the great recipe!

    Reply

  51. Becca @ Cook, Rejoice, Repeat

    Ooh, yum! I’ve never thought of roasting citrus before. I’m strongly tempted to try this with some blood oranges and tangerines, then make them into muffins with browned butter. ‘Scuse me … I have to go clear my schedule for the next few hours.

    Reply

  68. thelittleloaf

    The colours in those photos are absolutely gorgeous. I’m gorging myself on blood oranges now that they’re in season but hadn’t thought to roast them – what a lovely idea.

    Reply

  73. Elle

    I can’t really imagine what this tastes like so I’m wondering, what else you served with brunch and/or what other flavors pair well with roasted citrus. It looks just beautiful!

    Reply

  76. Eggton

    Yum! So colorful and lively. I bet they’d be great as a side dish to pork.

    This Christmas, I saw a friend’s tree decorated with dried wheels of winter citrus that she had baked in her oven. It was GORGEOUS, especially the red grapefruit wheels. I never would have guessed. Now this makes *two* surprising ways to use winter citrus!

    Reply

  90. Jessica

    Whaddaya know?? 87% is exactly what I look for in recipe percentages ;-)

    Love the simpleness of this recipe! What better way to really let the citrus shine?

    Reply

Trackbacks

  12. […] honest with ourselves and call this a genius idea instead of a recipe. This genius idea comes from Joy the Baker. Can’t you just see these fruits adding a sparkle to a brunch potluck or a winter dessert […]

    Reply

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