Roasted + Herbed Citrus

>> Monday, April 8, 2013

I didn't intend to take a break last week, but after my post about Training the Mind, my computer decided to act up, and I took it as a sign to disconnect. It's funny how the universe sends messages like that sometimes. Or maybe I'm just lazy.

But I'm back in full force this week -- first with this tasty breakfast side. This "recipe" is so simple, I don't know if you can call it a recipe at all.

Have I ever told you that brunch is my favorite meal? Something about the sweet and savory together. The time of day, too, is when I'm usually the cheeriest (and sun streams into our kitchen, which helps a whole lot).

Yeah. Especially in spring, brunch is king. (I didn't mean for that to rhyme, oops!)

A while back, it seemed like everyone was roasting citrus.

So, that's what I did . . . 

a flavorful side dish to liven up any meal

What you'll need . . .

  • 6 pieces of citrus fruit 
  • (Blood) oranges, tangerines, and small grapefruits work well 
  • Olive oil 
  • Fresh or dried herbs of choice, I used rosemary 
  • Kosher salt (or even some sugar), to taste
Method . . . 

  1. Preheat your oven to 350 degrees F. Wash and scrub the outside of the fruit and slice in half. 
  2. Place a half in each cup of a muffin tin and drizzle with olive oil. You may also just do this on a regular cookie sheet, but using the muffin tin kept everything upright.
  3. Chop fresh herbs and sprinkle liberally onto cut citrus tops. 
  4. Add a dash of salt to each. Roast for 20 to 25 minutes, until plump, sweaty, and slightly browned. 
  5. Let cool slightly before serving. Slicing is optional. 
  6. Best right away -- got a bit bitter after storage. So, plan a party!

So, hello again and thanks for bearing with me. I have a few NYC-related posts to share this week, including the sights + bites we enjoyed, how to tour NYC on foot (running), etc., and maybe even a surprise or two. Who knows!

And later today I'll be sharing a trip photo-bomb on Writing Chapter Three.

Happy Monday!

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