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 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
ROASTED CHICKEN WITH ORANGE GLAZE
Steps:
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.
PAN-ROASTED CHICKEN WITH ORANGES AND ROSEMARY
Steps:
- Heat oven to 450 degrees F and arrange rack in middle.
- In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper. Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.
- Heat remaining 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish.
- Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving.
OVEN-DRIED ORANGE SLICES
For a fun two-ingredient garnish for a cocktail or a mocktail, make these easy dried orange slices. The hardest part of this recipe is slicing the orange thinly, beside that the oven does all the work.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Winter Recipes
Yield Makes about 1 1/2 dozen
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees. Line a baking sheet with a nonstick baking mat. Top with orange slices in a single layer, and generously dust with sugar. Bake until the peels are dry and the flesh is translucent, about 2 1/2 hours.
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.
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 ORANGE CAKES
This is a recipe by Mary Sue Milliken which appeared in Gourmet magazine some years ago. What could be more fun that little raisin studded cakes baked inside hollowed out oranges.
Provided by Chef Regina V. Smith
Categories Dessert
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is absorbed, about 5 minutes.
- Cut a very thin slice off the bottom of each orange so it will stand without rolling. Cut a 3/4 inch think slice off the top of each, removing any flesh from tops and reserving them. Remove as much flesh as possible from orange with a sharp knife and a spoon (reserving flesh for another use if desired), leaving an empty shell.
- Sift together flour, baking soda and powder and shalt. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla and zest. Alternatively fold in flour mixture and buttermilk in batches, beginning and ending with flour mixture. Fold in raisins.
- Fill orange shells two thirds full with batter and put tops in place. Wrap oranges individually in foil and arrange on a baking sheet. Bake in middle of oven for approximately 50 minutes.
- Transfer oranges in foil to a rack. Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 332, Fat 13.4, SaturatedFat 7.9, Cholesterol 84.3, Sodium 256.3, Carbohydrate 43.8, Fiber 3.8, Sugar 16.8, Protein 6
More about "roasted oranges recipes"
ROASTED ORANGE CHICKEN - WHOLE KITCHEN SINK
From wholekitchensink.com
ROASTED DUCK WITH ORANGES - 5 RECIPES | TASTYCRAZE.COM
From tastycraze.com
ORANGES: PRESERVED, ROASTED AND BAKED THE BEST CITRUS RECIPES
From telegraph.co.uk
ORANGES: NUTRITION & HEALTH BENEFITS - WEBMD
From webmd.com
ROASTED ORANGE LEG OF LAMB RECIPE - FOOD NEWS
From foodnewsnews.com
29 ORANGE FOODS THAT EXIST IN THE WORLD - WHATEATLY
From whateatly.com
ORANGE RECIPES | COOKING LIGHT
From cookinglight.com
OUR BEST ORANGE DESSERTS - THE SPRUCE EATS
From thespruceeats.com
ROASTED ORANGES | FOOD, ROAST, CRAVINGS
From pinterest.com
EAT BY COLOR: ORANGE FOODS | FOOD & WINE
From foodandwine.com
ROASTED WHOLE CHICKEN WITH ORANGES - ALL INFORMATION ABOUT …
From therecipes.info
10 BEST ORANGE COLORED FOOD RECIPES | YUMMLY
From yummly.com
ORANGE ROASTED CHICKEN | RICARDO
From ricardocuisine.com
ROAST TURKEY WITH ORANGES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPES WITH ORANGES | TASTE OF HOME
From tasteofhome.com
COOKED ORANGES RECIPES
From recipesforweb.com
HOW TO COOK AN ORANGE - OUR EVERYDAY LIFE
From oureverydaylife.com
ROASTED ORANGES – ABOUTTIME
From tryabouttime.com
FOODS BY "ORANGES" CATEGORY - RECIPES.SERVEGAME.ORG
From recipes.servegame.org
67 SWEET AND SAVORY ORANGE RECIPES - EPICURIOUS
From epicurious.com
90 OF OUR MOST IRRESISTIBLE ORANGE RECIPES | TASTE OF HOME
From tasteofhome.com
ROASTED ORANGES IN SPICED SYRUP | HOW TO ROAST EVERYTHING
From americastestkitchen.com
ORANGE RECIPES THAT'LL BRIGHTEN UP YOUR TABLE | SOUTHERN LIVING
From southernliving.com
IRRESISTIBLE ORANGE RECIPES FOR PEAK CITRUS SEASON
From simplyrecipes.com
FROSTED ORANGES | METRO
From metro.ca
ORANGE RECIPES | FOOD & WINE
From foodandwine.com
NEW IDEA: ROASTED ORANGE WEDGES WITH HERBS | KITCHN
From thekitchn.com
ROASTED BLOOD ORANGES - WITH LOVE - A FOOD BLOG
From withlovekacie.com
CARAMELIZED ORANGES DESSERT RECIPE — EATWELL101
From eatwell101.com
10 BEST BLOOD ORANGE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
HONEY-ROASTED ORANGE CHICKEN | RICARDO
From ricardocuisine.com
ROASTED FRESH HAM WITH ORANGE GLAZE RECIPE | SAVEUR
From saveur.com
40 RECIPES FOR ORANGES FOR SUPERFOOD MEALS - TREEHUGGER
From treehugger.com
ROASTED ORANGE SLICES - THE WASHINGTON POST
From washingtonpost.com
ORANGE FOODS - PINTEREST
From pinterest.ca
ORANGE RECIPES | ALLRECIPES
From allrecipes.com
ROASTED ORANGES RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
ORANGES - PRODUCE MADE SIMPLE
From producemadesimple.ca
HERE'S WHY YOU SHOULD ROAST YOUR ORANGES | MYRECIPES
From myrecipes.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