How to Roast Citrus and 5 Ways to Use It

Brighten up your dinner spread with some warm roasted citrus.

We’re showing you everything you need to know about cooking with one of our favorite fruity treats: citrus. This content was created in partnership with Food52.

It's early spring — which means it's time to brighten up our meals. In the face of dinners featuring canned goods and root vegetables, our one seasonal respite is the citrus aisle. A bag of citrus, like clementines or grapefruit, can go a long way in adding some color into our early spring diets, especially when roasted.

Rather than drying the juices out, baking citrus at a high temperature concentrates its sugars and therefore, its flavor. The entire process is similar to that of roasting vegetables (you don’t even have to bother with peeling) — in fact, you can combine citrus and vegetables in the same pan to infuse your vegetables with bright, tangy flavor.

To roast citrus by itself, place your oven rack in the middle of your oven, then heat it to 350º F. Grab your favorite citrus (grapefruit, blood or satsuma oranges, and clementines all work well), then slice it into small wedges or half-moons. Drizzle it with olive oil, some salt and pepper, and whatever herbs you have on hand. Roast on a baking pan lined with parchment paper for about 25 to 35 minutes, until the citrus slices are tender and the outer edges begin to caramelize. (Alternatively, just stick the citrus slices under the broiler -- but keep a close eye on them.)

Now that you have warm, sweet citrus, here's how to use it:

1. Use it as a side for roast meat.

Citrus works as a natural tenderizer for meat, so next time you make a flank steak, consider marinating it in some lemon juice, then serve it with a few wedges of roasted lemon to tie the meal together.

2. Turn it into a bright salad.

Bright citrus can improve almost any salad. Feel free to adapt your favorite citrus salad, subbing raw fruit for roasted, or slice the citrus into quarter-half-moons for Molly Stevens' Roasted Fennel, Red Onion, and Orange. 

3.Serve it for dessert.

While roasted citrus can add sweetness to any savory dish, it can also hold its own as the centerpiece of a sweet dessert. Either roast it with some of the fig honey you made last summer or drizzle some rum caramel sauce on top.

4. Roast the citrus together with chicken.

Cut out the middleman and roast citrus in the same pan as your dinner. For a roasted chicken with citrus, stuff the chicken with citrus — anything you have on hand works — then leave some extra slices in the pan to caramelize.

5. Serve it with your favorite grains.

Many grains, like farro, bulgur, and quinoa are immediately improved by a squeeze of lemon (think of tabouli). Following this logic, consider adding some roasted citrus to your next grain bowl or grain-based salad.


Secret to roasting citrus

Convection Roast on our wall oven circulates heat evenly for the perfect carmelization.

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Farro, Chard, and Roasted Blood Orange Salad


Servings: 4 to 6



2 cups farro

Sea salt and pepper, to taste

5 blood oranges, divided

¼ cup olive oil, plus more for drizzling

2 tablespoons lemon juice

1 bunch chard

½ cup chopped, toasted walnuts

½ cup crumbled feta


Cook the farro: Place it in a saucepan with a sprinkle of sea salt and enough water to cover the grains completely. Cover the pan, bring the water to a boil, then reduce to a simmer. Cook the farro until tender, 20 to 45 minutes. Add more water as needed.

Roast citrus: While the farro cooks, remove the skin and the pith from 4 of the blood oranges. Slice the oranges into ¼ inch-thick circles and arrange the slices on a single layer on a baking sheet. Position one of the oven racks towards the very top of the oven and heat the broiler to high. Drizzle the orange slices with 1 to 2 tablespoons of olive oil, then season with salt and pepper. Broil for about 5 minutes, just until the orange slices are starting to caramelize. Let cool to room temperature.

Make the dressing: whisk together the juice of the remaining blood orange with the lemon juice. Add in ¼ cup of olive oil, whisking to emulsify. Season the dressing with salt and pepper. Cut the chard into bite-size pieces, toss it with the warm farro, and mix it with the dressing. Mix in half of the chopped nuts and half of the crumbled feta.

Top the salad with the orange slices and the remaining nuts and cheese.

Photos by Mark Weinberg

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