Daylight savings happened (my favorite holiday!), and I can feel spring is coming....though I still have 2 feet of snow still waiting to melt and a refrigerator drawer full of winter citrus.
Why not roast them?
I've never tried that before, but I am the queen of roasting grapes (which are so good btw), so why not roast something else sweet?
Marie did it and served it with roasted shrimp which looked so good.
What I will do with these beauties is unknown, maybe pair them w/ some roasted salmon? or on some waffles w/ yogurt? I will keep you posted.
Slice citrus into thinnest rounds, removing any pits.
I used grapefruit, blood oranges, clementines and lemons.
Lay on a baking sheet lined w/ parchment paper.
Drizzle w/ olive oil and sprinkle w/ sea salt & some sugar.
I also used herbs de Provence.
Roast in a 400F oven for 13-14 minutes until caramelized (keep an eye so they don't burn).
Let cool and enjoy.
Can be stored in the fridge, if they last that long.