Caramelized Winter Citrus

Winter produce can feel limited in New England, but citrus is a vibrant, nutrient-dense bright spot—and an easy way to begin the new year feeling nourished. Rich in vitamin C and antioxidants, oranges and grapefruit bring freshness and immune support to cold-weather meals. A quick pass under the broiler intensifies their natural sweetness, creating lightly caramelized edges and deeper flavor in just minutes. I broil the citrus slices with honey until caramelized, then finish with fresh mint and a pinch of sea salt. For a savory variation, add extra-virgin olive oil, flaky salt and black pepper. The citrus is a light, restorative addition to winter cooking—lovely alongside roast meats, folded into green salads or enjoyed with yogurt and granola.

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Servings: 4 servings

Ingredients

• 4 oranges I used a variety or blood oranges, cara cara and navel oranges
• non-stick cooking spray
• a drizzle of honey or to taste
• 5 fresh mint leaves chopped
• Pinch of sea salt optional

Instructions

• Preheat the broiler. Trim the tops and bottoms from the oranges, then stand them upright on a flat end. Using a sharp knife, cut down the sides to remove the peel and all of the white pith. Slice the peeled oranges crosswise into 1-inch-thick rounds.
• Line a baking sheet with parchment paper or foil and lightly coat with nonstick cooking spray. Arrange the citrus slices in a single layer and drizzle evenly with honey. Broil for 5–10 minutes, until the citrus is caramelized with lightly browned edges. Finish with a sprinkling of fresh mint and a pinch of sea salt.

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