Roasted winter citrus fruit


I am not a creature of habit. I have one eating ritual every day, and that is drinking a hot coffee when I wake up. And the rest, I leave up to the routine of the day: what produce is in season, how my body feels, and what’s available at the tasting station at Trader Joe’s. One day I might eat an herb-filled omelette for breakfast, the next day half a gluten-free brownie. I thrive on the unexpected. And this week, what I craved was a big bowl of roasted winter citrus fruit, simple and clean with that slight salty/sweet bite you get from pulverizing citrus rind with heat and a little olive oil in the oven.

Trying to eat a lot of produce during the winter can be tricky, especially if you like to eat seasonally. January and February don’t necessarily produce mountains of ripe, candy-colored fruit, but they are good for one thing: citrus. Grapefruit, orange, lemon, plus all their varietals: blood orange, cara cara oranges, meyer lemons, and more.

I’m convinced that roasting makes everything better, and citrus is no exception. Slice up a pound of mixed citrus fruits, drizzle with olive oil, a tiny bit of salt and sugar, and pop in the oven. I love roast citrus cold, smeared with yogurt or honey, or even mixed into a salad with a light-colored green (think bibb or friseé) and sprinkled with chopped nuts. Or eaten in wedges all by themselves for a clean, easy breakfast.


  • 1 lb mixed citrus fruits
  • 2 tablespoons olive oil
  • pinch of salt
  • little bit of raw sugar (optional)

How to:

  1. Preheat oven to 350 degrees. Slice up the fruit into wedges and place onto sheet pan lined with foil.
  2. Drizzle fruit with olive oil and sprinkle with a little salt and sugar (optional). Toss with hands to coat. Roast in oven for 25-30 minutes, until soft and caramelized (test a rind: should be bite-able).


Serves two. 


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