Brighten dull winter days by eating more vibrant citrus fruits, which are bursting with refreshing flavors and noteworthy nutrients. If you’re looking for a new way to serve citrus fruits, we recommend roasting them. This cooking method is extraordinarily easy and will bring out the sweetness in your citrus fruits, creating a heavenly treat that works wonderfully as a snack, a topping for breakfast and dessert dishes, or served alongside a meat-themed dinner. After roasting your citrus fruits once, you won’t want to eat them any other way!
1. Roasted Winter Citrus
Joy the Baker creates sweet and salty citrus bites that will leave your tastebuds feeling refreshed. Feel free to get creative with this dish by adding dried herbs and additional spices into the mix; we recommend sprinkling Food Network’s Herbs de Provence on your sliced citrus fruits.
- Citrus fruits of your choosing, such as grapefruit, blood oranges, clementines, and tangerines
- Extra-virgin olive oil
Directions: Place a rack in the center of the oven and preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Slice citrus fruits into small wedges. Drizzle with olive oil and sprinkle with a bit of salt and just a touch of sugar. Roast for 18 to 20 minutes. Remove from the oven. Allow to rest for 10 minutes, then serve warm.
2. Roasted Olives and Clementines With Rosemary and Chiles
Roasted Olives and Clementines With Rosemary and Chiles can be served as a supper side dish or as an appetizer. We suggest pairing Bon Appétit’s recipe, which yields 8 servings, with Mel’s Kitchen Cafe’s Rustic Crusty Bread. This is a great dish to make in advance — the more time you give your olives to marinate, the better they’ll taste!
- 3 to 4 dried chiles japones or chiles de árbol
- 3 fresh rosemary sprigs
- 1 cup picholine olives (5½ to 6 ounces)
- 1 cup Gaeta olives (5½ to 6 ounces)
- ½ cup extra-virgin olive oil, divided
- 4 clementines
- Crusty bread
Directions: Coarsely crush chiles with back of knife. Place in medium bowl. Add rosemary, all olives, and ¼ cup olive oil. Using vegetable peeler, remove peel of 1 clementine in strips. Using sharp knife, scrape off any pith from strips. Mix peel into olives. Cut peeled clementine in half. Squeeze clementine juice over. Cover and let marinate at least 1 hour and up to 1 day, stirring occasionally.
Preheat oven to 475 degrees Fahrenheit. Transfer olive mixture to ovenproof dish. Cut remaining 3 clementines crosswise in half and mix into olives. Drizzle with remaining ¼ cup olive oil. Season to taste with salt and pepper. Roast until heated through and flavors blend, 15 to 20 minutes. Cool 5 to 10 minutes. Squeeze juice of roasted clementines over olives. Serve warm with crusty bread.
3. Roasted Orange Wedges
The Kitchn’s Roasted Orange Wedges are sweet and savory and will pair perfectly with any meat entree. For a healthy and fresh-tasting dinner, we suggest serving them alongside Gourmet’s recipe via Epicurious for Roasted Salmon.
- Oranges, sliced into wedges
- Spray-on canola oil
- Mixed Italian seasoning, dried
Directions: Heat the oven to 350 degrees Fahrenheit. Spray wedges with canola oil, and sprinkle them with table salt and Italian seasoning, to taste. Roast for about 20 minutes. Remove from the oven, and enjoy!
4. Roasted Grapefruit with Cinnamon and Sugar
You can showcase grapefruit’s sweeter side by topping it with cinnamon and sugar and then roasting it. To make Dishing Up The Dirt’s recipe even tastier, drizzle your grapefruit with honey, agave, or maple syrup, and any other desired toppings, just before serving. If you aren’t regularly working grapefruit into your diet, this is a great way to start doing so — Health notes that eating it can help lower your LDL (bad) cholesterol, boosts your metabolism, and is packed with vitamin C.
- 1 large grapefruit, sliced in half
- 1 tablespoon granulated sugar
- Few dashes of cinnamon
- Drizzle of honey, agave, or maple syrup
Directions: Preheat your oven to 375 degrees. Slice grapefruit in half. With a sharp knife cut along the individual segments of the exposed grapefruit halves. Sprinkle with sugar and cinnamon. Place cut side up on a baking sheet and roast for 20 to 25 minutes. Remove from oven and drizzle with honey, agave, or maple syrup.
5. Oven Roasted Citrus and Vegetables
Sunkist’s dish is packed with bright colors, vibrant flavors, and a hearty dose of fruits and vegetables. Not only do the roasted oranges help create a sweet-tasting salad, but they also ensure that it’s packed with nutrients. Care 2 states that eating oranges reduces your risk of cancer, lowers your cholesterol, helps prevent kidney disease, and protects you from viral infections.
- 1 pound Japanese eggplant, sliced ½-inch thick
- ¾ pound banana (or yellow) squash, skin removed and cut into 1-inch cubes
- 1 each, red and yellow bell pepper, seeded and cut into 2-inch-by-½-inch strips
- 1 fennel bulb, trimmed, cut in half and thinly sliced
- 1 small onion, sliced ¼-inch thick
- 3 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 2 teaspoons ground black pepper
- ½ teaspoon sea salt
- ¼ cup balsamic vinegar
- 2 large oranges, peeled and segmented
Directions: In a large bowl, combine all ingredients except orange segments and vinegar. Toss to coat. Pour into a jellyroll pan. Bake in preheated 400 degrees Fahrenheit oven for 45 minutes, stirring every 15 minutes. During last 15 minutes of cooking, stir in oranges. Remove from oven and add vinegar, toss to coat. Let stand for 10 minutes. Serve.
6. Roasted Whole Lemons
Roasted Whole Lemons are refreshing, intensely sweet, and pair perfectly with anything salty. Purple Kale Kitchenworks notes that roasted citrus fruits are unbelievably versatile — they can be mashed, minced, and puréed, and also taste terrific served whole. Feel free to get creative, too! Consider stuffing them, or dipping them in chocolate and salt for a decadent dessert.
- 1 pound small Meyer lemons (about 8), cut almost in half across middle, obvious seeds removed
- ¼ small onion or 1 large shallot, thinly sliced
- Pinch salt
- ¼ cup water
Directions: Preheat the oven to 300 degrees Fahrenheit. Place all ingredients together in a heavy-bottomed pot with a tight-fitting lid. Place in oven and leave undisturbed for about 1½ hours. Peak inside; the liquid in the pot takes on a golden hue and thickens slightly. The lemons collapse, and the onion/shallot melts into the liquid and begins to caramelize. Cover again and place back in oven.
Check again more frequently now, about every 15 minutes, stirring gently to coat the lemons with the sauce now forming inside. As the liquid evaporates, it will thickly coat the sides of the pan. Remove from the oven when the mixture turns a nice brown, but before it hints of burning. Using a heat-proof rubber spatula, scrape the sides well and fold everything together. Once cool, store in an air-tight container for up to a month.