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’s in season, how my body feels, and the tasting station at Trader Joe’s. One day I might eat an omelette and a brownie for breakfast, the next day a handful of almonds. I thrive on the unexpected. And this week, what I craved, what felt good to me, 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 varieties: blood orange, cara cara oranges, meyer lemons.
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)
- Preheat oven to 350 degrees. Slice up the fruit into wedges and place onto sheet pan lined with foil.
- 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).