Roasted Citrus
Warm roasted citrus is bright, juicy, and lightly caramelized at the edges. Serve it as a simple dessert, a brunch fruit dish, or a spoonable topping for yogurt, oatmeal, or pound cake.
- Total time
- 31 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 16mDesserts
Roasting citrus softens its sharp edges and makes the fruit taste sweeter without turning it heavy. The slices release their juices in the pan, which mix with maple syrup, vanilla, and a little olive oil to make a glossy sauce.
This recipe works well when winter citrus is at its peak, but it is also useful for fruit that tastes a little too tart on its own. Oranges, grapefruit, mandarins, and blood oranges all roast beautifully.
Serve the citrus warm from the oven, at room temperature, or chilled. It is simple enough for a weeknight treat and pretty enough for a holiday brunch table.
01What you'll need
Ingredients
10 items · 4 servings
- 2 large navel oranges, peeled and sliced into 1/2-inch rounds
- 2 medium pink or red grapefruits, peeled and sliced into 1/2-inch rounds
- 2 mandarins or clementines, peeled and sliced into 1/2-inch rounds
- 2 tablespoons pure maple syrup
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 2 tablespoons chopped unsalted pistachios
- 1 tablespoon small fresh mint leaves, for serving
02How to make it
Step-by-step
1. Heat the oven
Set a rack in the middle of the oven and heat to 425°F. Line a rimmed baking sheet with parchment paper. A rimmed pan is important because the fruit will release juice as it roasts.
2. Peel the fruit
Cut the top and bottom off each piece of citrus so it sits flat. Use a small sharp knife to cut away the peel and as much white pith as you can. The pith is the spongy white layer under the peel, and it can taste bitter.
3. Slice and seed
Slice the citrus crosswise into 1/2-inch rounds. Remove any seeds you see. If the slices are very juicy, work on a cutting board with a groove or over a plate so you can save the juice.
5. Arrange the citrus
Place the citrus slices on the prepared baking sheet in a single layer. It is fine if they touch, but try not to stack them. Spoon or brush the maple mixture evenly over the slices.
6. Roast until glossy
Roast for 12 to 16 minutes, until the fruit is hot, softened, and bubbling at the edges. The slices should look shiny and lightly caramelized, not dry or burned.
7. Add the pan juices
Carefully spoon the syrupy juices from the pan over the citrus. The pan and sugar will be very hot, so move slowly and use an oven mitt.
8. Finish and serve
Transfer the citrus to a shallow serving dish. Sprinkle with chopped pistachios and mint. Serve warm, at room temperature, or chilled.
03From our kitchen
Cook's tips
- Make-ahead: Peel and slice the citrus up to 1 day ahead. Store it covered in the refrigerator, then glaze and roast just before serving.
- Storage: Refrigerate leftover roasted citrus and its juices in an airtight container for up to 3 days. The fruit will soften more as it sits, but it will still taste good.
- Serving ideas: Spoon roasted citrus over plain yogurt, oatmeal, pancakes, waffles, rice pudding, vanilla ice cream, or a slice of simple cake.
- Citrus swaps: Use any mix of oranges, blood oranges, Cara Cara oranges, grapefruit, tangelos, or mandarins. Avoid lemon or lime as the main fruit unless you like a very tart dessert.
- Nut-free option: Skip the pistachios or replace them with toasted pumpkin seeds for crunch.
- If the fruit tastes bitter: The white pith is usually the reason. Trim it well before roasting, especially from grapefruit.
Cook's note
Choose citrus that feels heavy for its size; that usually means it is juicy. If your grapefruit is very large, one may be enough in place of two medium grapefruits.
04Frequently asked
Questions & answers
Can I roast citrus with the peel on?
You can, but the peel and pith may make the dish bitter. For this recipe, peeling the fruit gives a sweeter, softer result that is easier to eat.
Can I use honey instead of maple syrup?
Yes. Use the same amount of honey. The recipe will no longer be vegan, and honey may brown a little faster, so check the fruit around 12 minutes.
Why did my citrus release so much liquid?
That is normal. Citrus is very juicy, and roasting pulls out even more juice. Spoon the pan juices over the fruit before serving; they are part of the sauce.
Can I broil the citrus for more browning?
Yes, but watch closely. After roasting, broil for 1 to 2 minutes, just until the edges darken slightly. Sugar can burn quickly under the broiler.
Is roasted citrus served warm or cold?
Both work. Warm citrus tastes saucy and fragrant, while chilled roasted citrus is refreshing and slightly firmer.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat5 g
- 6%
- Saturated Fat1 g
- 5%
- Cholesterol0 mg
- 0%
- Sodium74 mg
- 3%
- Total Carbohydrate36 g
- 13%
- Dietary Fiber5 g
- 18%
- Total Sugars27 g
- Protein3 g
- 6%
- Vitamin D0 mcg
- 0%
- Calcium92 mg
- 7%
- Iron0.5 mg
- 3%
- Potassium458 mg
- 10%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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