Citrus season starts in December, and many varieties are still being harvested up to the end of February. All that sunny fruit comes in handy in the dark winter months, enjoyed out of hand or roasted for a light and juicy finish to any meal.
2large navel oranges
2large blood oranges
2Tbsp.extra virgin olive oil
2sprigs fresh rosemary, chopped (optional)
Line two sheet pans with parchment paper. Preheat oven to 400° F.
Cut away the peel and pith from all the citrus, then slice the flesh into ½-inch-thick rounds.
In a cup, stir together the olive oil, honey and vanilla. Add rosemary, if using.
Use a pastry brush to baste each slice before placing, basted side down, on the pans. When all the slices are on the pans, baste the tops with remaining oil mixture.
Bake for 15 minutes, then use a spatula to turn the slices, and bake for 10 minutes longer.
Let cool before serving.
Enjoy the roasted fruit on top of ice cream, yogurt or salad, or as an accompaniment for roasted poultry or lamb.
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