Roasted Oranges

"The idea for the oranges was originally found on Just A Pinch, in a recipe by Kim Biegacki for Blackened Shrimp Salad with Roasted Oranges. It was a wonderful salad, but what made the dish was the roasted oranges. My... what a wonderful aroma while they are broiling! It totally made the dish. I'm posting just the roasted oranges because they are awesome and there could be so many uses for them... I think they would be fantastic over homemade vanilla bean ice-cream. Serving size is a guess - I could eat a whole orange-worth by myself!"
 
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photo by Debbwl photo by Debbwl
photo by Debbwl
photo by teresas photo by teresas
Ready In:
20mins
Ingredients:
4
Serves:
1
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ingredients

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directions

  • Line a small baking tray with foil, then spray with a bit of oil.
  • Peel orange by removing the skin and the white membrane, then cut into 1/4 inch thick slices. Lay flat on the foil lined tray.
  • Drizzle with a good vanilla extract, then sprinkle generously with cinnamon. Finally, drizzle honey generously over each slice.
  • Place oranges in oven or toaster oven, set to "broil".
  • Broil until they are nice and brown on top. In my toaster oven, this takes about 15 minutes, but probably less in a regular oven.

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Reviews

  1. teresas
    These are yummy...I was going to serve them with a salad...but hubby up and ate all but one...that one I got...he agrees with the chef that these would be very tasty served warm over vanilla ice cream...I cooked mine in the toaster oven for 20 minutes and still they really didn't get brown...next time I will try the broiler in the oven...thanks for posting this tasty little dish...made for Spring PAC 2013 =)
     
  2. Claudia E.
    I tried this with 4 oranges. They came out of the oven around 8 p.m. and, by 8 a.m, the following morning, I had eaten all of them. I was a little sloppy with the vanilla drizzle so I purchased a small spritz bottle so I could cover the oranges evenly. Worked great! My second time, I used 12 oranges. I peeled them then put them in the freezer for a few hours. I was able to slice them nicely using my mandoline. These are wonderful!
     
  3. Debbwl
    Fallowed the advice of another reviewer and served these tasty slices over ice cream which made for one tasty lunch (yes we were bad and had ice cream for lunch). Baked mine under the oven broiler and they did get a nice light golden color. Thanks for the post.
     
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RECIPE SUBMITTED BY

<p>Im originally from San Diego, California but now retired and living the&nbsp;<em>tranquilo</em> life in Dominical, Costa Rica!</p> <p>I've always loved to cook for family and friends.&nbsp; Back in the States, had a cookbook collection to rival any library, but sadly had to leave them behind when we moved here.&nbsp; Fortunately, I'm discovering that all my favorite cookbook recipes are already somewhere on the inernet, so it's not so bad after all!</p> <p>Most of the time, I look at recipes just to get ideas and then go with it from memory or what's in the pantry.&nbsp; Hubby is a great cook, too - and we make a wide variety of foods.&nbsp; We especially love italian, greek, and mexican cuisines.</p> <p>Here in Costa Rica, it's difficult to find many of the foods we're accustomed to.&nbsp; So I've learned to make many of the basics we used to take for granted, like ricotta cheese, hummus, tahini, teriyaki sauce, Rose's lime juice, and many liqueurs.&nbsp; Thanks, Food.com for making my search for recipes easier! On the plus side, seafood and veggies are cheap and abundant - the only thing I miss is my USDA Choice ribeye, lamb chops and wild salmon&nbsp;from Costco.&nbsp; Sob!</p> <p>&nbsp;</p>
 
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