Roasted citrus and kiwi are like nutrient-packed candy that lend themselves beautifully to various dishes, including salad and yogurt.
Not a week goes by when I don’t roast something. As a part of my meal prep routine, I dedicate one day (usually Sunday) to roasting whatever delicious goodies I happen to come across at the farmers market or the store. As it turns out, I don’t have enough patience to wait for the oven to reach the recommended temperature every single time. The way I look at it, it cuts down on our energy bill somewhat…says the woman who has her portable heater on all day long. But hey, that’s a necessity!
Lately, I’ve been roasting a lot of broccoli, brussels sprouts, Japanese sweet potatoes (If you’ve never had these before, they taste more chestnut-y and sweeter than the regular orange ones. You can find them at Trader Joe’s now!), parsnips….and CITRUS! Since I embrace seasonal eating, my fridge is bursting with these juicy, colorful fruits. Although I was super disappointed to find that my recent bag of tangerines had seeds in them!! Noooooo!!! So inconvenient.
Thanks to my previous experiment with grapes, I knew that roasting citrus would concentrate its sugars and intensify the flavor. Perfect, since I’ve been having a major sweet tooth lately. Ah, the holidays…
Roasting also softens the peel so that you can actually eat it. Usually neglected, citrus peels are packed with minerals and vitamins, fiber, and flavonoids (or plant compounds that contain antioxidant properties). Roasted citrus = nutrient-packed candy.
Now, if these candy pieces don’t make it off the pan to your plate, I don’t blame ya. Let that be a lesson to make a double batch next time ;). But if they do happen to escape your tummy (kudos to you!), they’ll lend themselves beautifully to just about everything – salads, meat dishes, yogurt, smoothie bowls, overnight oats, and, of course, desserts.
The Hungryman isn’t too fond of grapefruit and tends to gravitate toward its sweeter cousins, esp. tangerines. Bitter foods aren’t his thing. I love ‘em and will continue to force them down his throat muhahaha. However, sprinkling grapefruit with a little salt and roasting it brings out its sweetness, which means I can throw a whole bunch into our salads! Like this…
// Roasted grapefruit + endive + avocado slices + walnuts + cheese + a drizzle of balsamic vinegar
My personal favorite lately is roasted kiwi! You seriously MUST give it a whirl! Promise?
It also makes for a delicious yogurt topping, among many other things.
// Greek yogurt + roasted kiwi and orange + almonds + chia seeds + coconut flakes + cinnamon
Roasted citrus and kiwi
Preheat oven at 350F. Line a baking sheet with parchment paper or non-stick baking mat. Slice your favorite citrus (grapefruit, blood oranges, clementines) and kiwi to 1/8 in. thickness. Toss the slices with some olive oil and lay them out in a single layer. Sprinkle with salt, pepper, and spices or herbs (Optional. I used cinnamon and ginger). Roast for about 20-25 minutes or until tender.