Fresh produce is limited in New England in the winter months with the exception of citrus. The variety of citrus options are outstanding! These caramelized citrus slices can brighten any winter dish, and roasting intensifies the citrus flavors. The fruit can be served alongside roast meat, atop a grain or green salad, with granola and yogurt, or simply sprinkled with cinnamon for dessert. Experiment with different fruit, like tangerines, grapefruit and an assortment of oranges. I drizzled the citrus slices with honey and a pinch of course sea salt, but you could use extra-virgin olive oil, salt and freshly ground black pepper for the savory dishes.
- 2 blood oranges cut into slices
- 2 cara cara oranges cut into slices
- 1 large grapefruit cut into slices and then halved
- 1 naval orange cut into slices
- 1 lemon cut into slices
- 1 lime cut into slices
- drizzle of honey or drizzle of extra-virgin olive oil
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste optional
- Pre-heat the oven to 425 degrees F. *You could peel the citrus if you choose, but the slices hold together better if you leave the skin on while roasting. Line a rimmed baking sheet with parchment paper. Line the citrus slices in a single layer on the baking sheet. Drizzle honey or olive oil on the citrus and sprinkle on the salt, and pepper, is using. Roast the citrus until lightly charred in spots and the slices are starting to caramelize, about 10-15 minutes.