ROASTED ORANGES WITH THYME
Served as a side dish or an appetizer, this sweet-savory combination of roasted oranges and thyme is intriguing.
Provided by lutzflcat
Categories Appetizers and Snacks Tapas
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Place orange wedges onto the prepared baking sheet. Mix honey, olive oil, thyme, and Sriracha sauce together in a small bowl. Brush enough mixture onto orange wedges to coat. Set remaining mixture aside for basting.
- Roast oranges in the preheated oven for about 30 minutes, basting once halfway through.
- Remove from the oven and immediately sprinkle wedges lightly with coarse sea salt. Serve warm or at room temperature.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 33.5 g, Fat 3.8 g, Fiber 5.2 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 97 mg, Sugar 26 g
ROASTED BLOOD ORANGES
These caramelized oranges take a little planning: You'll need to leave time for the crystallized mint leaves to dry and harden, and for the orange slices to chill and then cool after they have been caramelized. The result is a dessert that can be made a few hours in advance. The recipe can also be doubled. You can substitute plain mint leaves for the sugared ones. The best way to caramelize the oranges is with a torch. If you plan to run them under the broiler, use a baking sheet with sides because the oranges will give up some sweet juices, which you will want to capture to drizzle around the slices for serving.
Provided by Florence Fabricant
Categories dessert
Time 4h30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- If crystallizing the mint leaves, place them on a sheet of parchment paper. Brush lightly with egg white on both sides. Place sugar in a small mound and dip each coated leaf in the sugar, to cover both sides. Shake off excess. Place leaves on a plate to dry for about 4 hours or in a turned-off oven with a pilot light, until dry and crisp.
- Peel oranges, removing all pith. Cut each in 4 slices horizontally, removing any seeds. Refrigerate at least 2 hours. Place Demerara sugar on a plate and dip each orange slice in the sugar on one side. Use a butane or propane torch, or light a broiler with the rack as close as possible to the heat element. On a baking sheet lined with foil, place oranges, sugared side up. Use the torch to caramelize the sugar, or place slices under the broiler until the edges are seared. Allow to cool briefly, then coat with sugar and sear again. Place slices on a cooling rack and allow to sit at least 1 hour.
- Arrange slices on individual plates. Dot with a few drops of mint oil, garnish with the plain or sugared mint leaves and serve.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 0 grams, Carbohydrate 66 grams, Fat 0 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 60 grams, TransFat 0 grams
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!
Provided by Jostlori
Categories Oranges
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 68.6, Fat 0.2, Sodium 1.4, Carbohydrate 17.6, Fiber 3.1, Sugar 11.9, Protein 1.3
ROAST DUCK WITH ORANGE AND GINGER
For a festive occasion, a burnished whole duck makes quite an impression - fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on the safe side, dismantle your smoke alarm and turn on a good exhaust fan. (If your oven has a convection fan, don't use it; that way you avoid unnecessarily sputtering fat blowing about.). Seasoning the duck ahead and leaving it in the fridge overnight helps to deepen the flavor and keeps work to a minimum the following day. This one is seasoned with orange zest, along with fair amount of ginger and five-spice powder, which gives it a marvelous perfume; serve it with mashed butternut squash.
Provided by David Tanis
Categories dinner, lunch, main course
Time 3h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse duck and pat dry. Remove neck and giblets and save for another purpose. Remove excess fat from cavity and tail area and trim off a bit of flappy neck skin. Prick duck skin all over with tip of sharp paring knife, making sure not to penetrate meat.
- Mix together salt and 5-spice powder. Season interior of duck with 1 tablespoon salt mixture; use remainder to generously season exterior (you may have a little left over). Combine orange zest with grated ginger and garlic, then smear mixture inside cavity. Place orange wedges in cavity. Tie legs together. Secure neck flap with wooden skewer or toothpicks. Place duck on rack in roasting pan breast-side-up and refrigerate overnight, uncovered.
- Heat oven to 350 degrees. Meanwhile, bring duck to room temperature and make the glaze: Bring orange juice, honey, sugar and soy sauce to a simmer. Add sliced ginger and star anise, then reduce mixture until you have a medium-thick syrup, about 10 minutes. Remove from heat and set aside.
- Roast duck for 2 hours, carefully pouring off fat and turning duck over every 30 minutes. Paint with glaze and roast another 30 minutes (2 1/2 hours in all). Tent with foil if glaze begins to get too dark. Duck is done when temperature at thickest part of leg reads 165 degrees. Paint duck once more, keep warm and let rest 20 minutes. Use poultry shears to cut into quarters (remove backbone first) or carve in the traditional way, removing legs from carcass and slicing breast. Serve with mashed butternut squash if desired.
ROASTED ORANGE NEGRONI SBAGLIATO
Steps:
- Place the orange in a mixing glass and add vermouth. Muddle the two so that the charred bits are released into the vermouth.
- Add Campari and ice, and stir.
- Strain into a chilled rocks glass that is filled with ice and top with sparkling wine. Do not stir as this will dissipate the bubbles. Garnish with orange peel.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 2 grams
ROASTED ORANGE CHICKEN
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.
Provided by Genevieve Ko
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
- Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
- Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
- Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
- Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
- Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.
More about "roasted oranges recipes"
67 SWEET AND SAVORY ORANGE RECIPES - EPICURIOUS.COM
From epicurious.com
Estimated Reading Time 9 mins
- Citrus and Avocado Salad with Orange Water. Salting the citrus draws out some of its juice, which becomes part of the vinaigrette. Get This Recipe.
- Orange Sweet Rolls. These thinly-rolled pastries are made with both orange zest and juice for a full burst of sweet citrus flavor. Get This Recipe.
- Suzette Sauce. Classic orange Suzette sauce is great for crepes, regular pancakes, waffles, ice cream sundaes, and French toast. Get This Recipe.
- Easy Candied Orange Peel. The technique of candying fruit originated as a food preservation method; it stuck around because it’s delightful. Get This Recipe.
- Citrus-Pomegranate Relish. If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient relish recipe. Get This Recipe.
- Charred Chicken With Sweet Potatoes and Oranges. A topping of feta and olives is a salty, bright complement to the caramelized oranges and roasted sweet potatoes in this flavor-packed chicken dinner.
- French 75 Punch. Bright orange slices add zing and ambiance to this easy gin and Champagne party punch. Get This Recipe.
- Seared Duck Breasts With Blood Oranges. There's no better time than a winter weekend to perfect a recipe. Make this one to nail down textbook pan-seared duck breasts, and then dress them with an easy, modern take on à l'orange sauce.
- Bitter Greens with Carrots, Turnips, and Oranges. The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.
- Orange Chicken. Orange chicken is a Chinese-restaurant favorite for good reason. Think of it as a Chinese-American version of fried chicken nuggets coated in a savory citrus sauce punctuated with a light touch of chile heat.
ROASTED ORANGES RECIPE | YUMMLY
From yummly.com
Servings 4Calories 40 per servingTotal Time 30 mins
ROASTED ORANGE SLICES - THE WASHINGTON POST
From washingtonpost.com
HOW TO ROAST CITRUS | EPICURIOUS
From epicurious.com
RECIPE: ROASTED BEETS WITH ORANGES – CLEVELAND CLINIC
From health.clevelandclinic.org
ROASTED WHOLE DUCK WITH HONEY, SPICES AND ORANGES RECIPE
From foodnetwork.com
Author Geoffrey ZakarianSteps 9Difficulty Intermediate
POLLO ASADO RECIPE (MEXICAN GRILLED OR ROASTED CHICKEN)
From lemonblossoms.com
BAKED CHICKEN IN ORANGE JUICE | UKRAINIAN RECIPES
From ukrainian-recipes.com
ORANGE ROASTED CHICKEN • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
COCONUT-ROASTED COD WITH ANCHOVY SALSA MACHA RECIPE ON FOOD52
From food52.com
ONE PAN ROASTED HONEY ORANGE CHICKEN AND POTATOES
From jocooks.com
A FRESH TAKE ON ORANGE CHICKEN - THE NEW YORK TIMES
From nytimes.com
ROASTED ORANGE CHICKEN - WHOLE KITCHEN SINK
From wholekitchensink.com
ROASTED DUCK A L’ORANGE. RECIPE – ORANGE DUCK RECIPE — …
From eatwell101.com
HERE'S WHY YOU SHOULD ROAST YOUR ORANGES | MYRECIPES
From myrecipes.com
ORANGE-ROASTED DUCK RECIPE | EATINGWELL
From eatingwell.com
60 ORANGE RECIPES THAT WILL BRIGHTEN UP YOUR TABLE
From southernliving.com
ROASTED ORANGES RECIPE - RECIPEZAZZ.COM
From recipezazz.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #for-1-or-2 #low-protein #healthy #5-ingredients-or-less #snacks #fruit #easy #low-fat #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #citrus #oranges #number-of-servings
You'll also love