Tuesday, March 26, 2013

Roasted Winter Citrus

Okay, so it's the end of winter citrus time. I love spring (yay!), but seeing all of that gorgeous orange, yellow, pink, red tasty fruit wane is sad. Here's one last way to use it up before it's gone.

On a side note, this is my 19th recipe about something roasted in the title. I may need to break up with that term for awhile. With the weather warming up (eventually), that should help. Maybe.

Roasted Winter Citrus via Joy the Baker:

Serves as many as you like

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. Add a bit of dried herbs, like herbes de provence (I like the American version with lavender in it).
Roast for 18-20 minutes. Remove from the oven. Allow to rest for 10 minutes, then serve warm.

It's kind of weird, very delicious, and a nice way to say goodbye to winter.  

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