Roasted Oranges Recipes

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ROASTED ORANGES WITH THYME



Roasted Oranges with Thyme image

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

2 large unpeeled navel oranges, each cut into 4 wedges
¼ cup honey
1 tablespoon olive oil
3 sprigs fresh thyme, leaves removed
¼ teaspoon Sriracha sauce, or more to taste
coarse sea salt to taste

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



Roasted Oranges image

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

1 medium navel orange (any seedless orange will do)
vanilla
cinnamon
honey

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 OLIVES WITH ORANGE AND ROSEMARY



Roasted Olives with Orange and Rosemary image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 8 servings

Number Of Ingredients 8

2 oranges
1 pound large green olives with pits (such as Castelvetrano)
3 tablespoons extra-virgin olive oil
3 sprigs fresh rosemary
2 sprigs fresh thyme
3 cloves garlic, thinly sliced
2 pinches crushed red pepper flakes
1/4 teaspoon fennel powder

Steps:

  • Preheat oven to 400 degrees F.
  • Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges. In a 9-by-13-inch glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic, and 1 pinch crushed red pepper. Bake, tossing every 10 minutes, until the olives are slightly shriveled and the juices have reduced to a glaze, about 30 minutes.
  • While the olives are still hot, break the remaining sprig of rosemary over the top. Sprinkle with the finely grated orange zest, the fennel powder, and one more pinch crushed red pepper. Toss, and serve while still hot.

ROASTED CHICKEN WITH ORANGE GLAZE



Roasted Chicken with Orange Glaze image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 20

1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Asparagus with Orange Glaze, optional, recipe follows
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 large navel orange, zested and juiced (1/2 cup)
2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 pound asparagus, trimmed
1 tablespoon olive oil
Kosher salt and freshly ground pepper
Freshly grated orange zest, for garnish

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.

ROASTED BEET-ORANGE SALAD



Roasted Beet-Orange Salad image

Tender beets and tangy vinaigrette are the stars of this fresh, colorful salad. -Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 11

5 whole fresh beets
4 green onions, thinly sliced
1/4 cup cider vinegar
2 tablespoons olive oil
1 tablespoon canola oil
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon white pepper
6 lettuce leaves
2 medium oranges, peeled and sectioned

Steps:

  • Preheat oven to 400°. Place beets in an 11x7-in. baking dish; add 1 in. of water. Cover and bake 40-45 minutes or until tender. Cool; peel, slice and quarter beets., In a large bowl, combine beets and green onions. In a small bowl, whisk vinegar, oils, sugar, salt, curry and white pepper. Pour over beets; toss to coat. Cover and refrigerate for 2 hours., Divide lettuce among six plates. Using a slotted spoon, top with beet mixture. Arrange orange sections over salad.

Nutrition Facts : Calories 59 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED BLOOD ORANGES



Roasted Blood Oranges image

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

10 fresh mint leaves
1 egg white, lightly beaten, optional
1/4 cup granulated sugar, optional
4 blood oranges
1/2 cup Demerara (granulated light brown) sugar
A few drops of mint oil

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

ORANGE ROAST CHICKEN



Orange Roast Chicken image

Orange and herbes de Provence give this dish a Mediterranean flavour. Taken from Food and Drink (LCBO) Holiday 2007

Provided by Tabby Bartley

Categories     Whole Chicken

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (4 1/2 lb) chicken
sea salt
fresh ground pepper
3 large oranges
2 garlic cloves, unpeeled and crushed
2 tablespoons unsalted butter, melted
2 teaspoons herbes de provence
1 tablespoon vegetable oil
1/2 cup low sodium chicken broth

Steps:

  • Pre-heat the oven to 425' F.
  • Wash and pat the chicken dry, remove and excess fat. Season the chicken cavity with salt and pepper.
  • Squeeze the juice from 1 orange, then set the juice aside. Put the squeezed orange halves and garlic inside the chicken. Skewer the cavity closed and truss the bird.
  • Brush the chicken all over with the melted butter and then season with salt and pepperand sprinkle with herbes de provence. Cut the remaining 2 oranges into quaters.
  • Coat the bottom of a roasting pan with the oil, then place the chicken in the pan, with the orange quaters.
  • Roast chicken for 20 min then reduce oven temperature to 350' F. Continue to roast the chicken, basting with the pan juice for another hour or until an instant-read thermometer inserted into thickest part of thigh reads 165'F.
  • Transfer chicken and oranges to serving platter, placing chicken breast-side down. Let rest loosely covered with aluminium foil for 10 to 15 minute.
  • Tip the roasting pan and spoon out any excess fat. Place the pan over medium heat, add chicken stock and deglaze the pan by scraping up the browned bits with wooden spoon. Add the orange juice and bring to boil, then boil until the liquid is reduced to about 2/3 cup then season with salt and pepper.
  • Remove the trussing string from chicken, turn chicken breast side up and carve. Add any juices from the chicken to the sauce. Serve the chicken with the sauce and orange wedges.
  • (for thicker sauce add flour).

ORANGE HERB ROASTED CHICKEN



Orange Herb Roasted Chicken image

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Provided by Nellie Fiorenzi

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h

Yield 6

Number Of Ingredients 10

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
½ cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
½ cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
  • Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
  • Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg

ROASTED BEETS WITH ORANGE AND THYME



Roasted Beets with Orange and Thyme image

These sweet orange-laced beets go well with arugula and goat cheese salad or a roast beef dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 8

1 bunch beets (about 1 1/2 pounds), scrubbed, peeled, and cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons red-wine vinegar
1 teaspoon honey
1/4 cup fresh orange juice
2 teaspoons finely grated orange zest
2 teaspoons fresh thyme leaves

Steps:

  • Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets and crimp ends to form a packet. Roast until tender when pierced with a knife, about 45 minutes.
  • Transfer beets to a large bowl and drizzle with vinegar, honey, and orange juice. Top with orange zest and thyme.

Nutrition Facts : Calories 99 g, Fat 2 g, Fiber 5 g, Protein 3 g

ROSEMARY-ORANGE ROASTED CHICKEN



Rosemary-Orange Roasted Chicken image

Guests will fall in love at first sight of this impressive citrus and savory herb roasted chicken-a big hit when my best friend's mom came for a visit. -Sarah Vasques, Milford, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 21

1/4 cup butter, softened
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons grated orange zest
1/2 teaspoon pepper, divided
1 broiler/fryer chicken (3 to 4 pounds)
1/3 cup orange juice
1/2 teaspoon salt
2 medium onions, quartered
1 medium apple, quartered
1 large carrot, chopped
1 celery rib, chopped
4 fresh thyme sprigs
4 sprigs fresh parsley
2 bay leaves
1 fresh rosemary sprig
2 cups white wine or chicken broth
GRAVY:
Chicken broth
3 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg, optional

Steps:

  • Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity., Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan., Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 635 calories, Fat 41g fat (19g saturated fat), Cholesterol 185mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 3g fiber), Protein 44g protein.

ROAST GOOSE WITH ORANGES AND MADEIRA



Roast Goose with Oranges and Madeira image

The goose is blanched briefly and then chilled for two days before roasting to ensure a crisp skin.

Categories     Poultry     Roast     Christmas     Orange     Goose     Fortified Wine     Winter     Shallot     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 18

For the goose:
1 12 1/2-pound goose, neck reserved
1 tablespoon butter
3 shallots, sliced
1 1/2 cups Madeira
4 small oranges, quartered
4 cups canned low-salt chicken broth
1 cup fresh orange juice
4 large shallots, halved
1/3 cup plus 2 tablespoons Madeira
1 tablespoon cornstarch
2 tablespoons (about) honey
For the shallots:
1 tablespoon butter
18 shallots, peeled
1 1/2 cups Madeira
3/4 cup canned low-salt chicken broth
3 tablespoons honey

Steps:

  • To make the goose:
  • Remove excess skin, fat and quills from goose. Carefully lower goose into large pot of boiling water. Boil 1 minute. Remove from water. Pat dry. Place on rack in large pan. Chill uncovered 2 days.
  • Melt butter in heavy large saucepan over medium heat. Add goose neck; cook until brown, turning once, about 5 minutes. Add slice shallots; sauté until tender, about 4 minutes. Add 1 1/2 cups Madeira and 1 orange. Boil until reduced by 1/3, scraping up browned bits, about 3 minutes. Add broth and juice. Boil until reduced to 2 cups liquid, about 45 minutes. Strain sauce into saucepan. (Can be made 2 days ahead. Chill.)
  • Preheat oven to 325°F. Pierce goose skin (not meat) all over with fork. Place halved shallots and remaining 3 oranges in cavity of goose. Tie leg together to hold shape. Season with salt and pepper. Place goose, breast side down, on rack in roasting pan. Roast 1 1/2 hours.
  • Transfer goose to platter. Pour off fat from pan. Place goose, breast side up, on rack in pan. Roast until thermometer inserted into thickest part of thigh registers 180°F. about 1 hour 15 minutes. Increase oven temperature to 450°F. Roast goose until golden, about 10 minutes. Transfer to platter.
  • Pour off all fat from pan, leaving browned bits in pan. Pour 1/3 cup Madeira into pan. Gently heat pan while scraping up browned bits. Pour mixture into sauce. Dissolve cornstarch in remaining 2 tablespoons Madeira. Whisk into sauce. Boil until thickened to sauce consistency, about 7 minutes. Stir in 2 tablespoons honey. Season to taste with more honey, salt and pepper.
  • To make the shallots:
  • Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
  • Carve goose. Arrange slices on plates. Top with Madeira-glazed Shallots and sauce and serve.

ROASTED ORANGE CHICKEN



Roasted Orange Chicken image

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

5 small tangerines or clementines
1/2 packed cup dark brown sugar
1/4 cup soy sauce
1 1/2 teaspoons rice vinegar or distilled white vinegar
1 teaspoon ground cayenne or other hot red ground chile
1 (4-pound) whole chicken
Salt and black pepper
8 slices peeled fresh ginger

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.

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From cooks.com


ROASTED ORANGES WITH THYME | RECIPESTY
2 large unpeeled navel oranges, each cut into 4 wedges; ¼ cup honey; 1 tablespoon olive oil; 3 sprigs fresh thyme, leaves removed; ¼ teaspoon Sriracha sauce, or more to taste; coarse sea salt to taste; Share Recipe
From recipesty.com


ROASTED BEETS WITH ORANGE AND ROSEMARY - THE LEMON BOWL®
Instructions. Pre-heat oven to 425 degrees and line 8 x 8 baking dish with foil. Wash and trim the greens from the beets but leave the root in-tact as shown in photo. Place beets in the pan and cover with juice of one orange, rosemary sprigs, olive oil, large pinch kosher salt and a few turns of a black pepper mill.
From thelemonbowl.com


ROASTED OLIVES WITH ORANGE AND ROSEMARY - LIDIA
Directions. Preheat oven to 400 degrees. Grate the zest of one orange, remove the zest of the second orange with a vegetable peeler, and then juice both oranges. In a 9-by-13-inch glass or ceramic baking dish, toss together the olives, olive oil, 2 sprigs rosemary, the thyme, the zest removed with a peeler, orange juice, garlic, and 1 pinch ...
From lidiasitaly.com


ROASTED CARROTS AND ORANGES WITH CUMIN AND PUMPKIN SEEDS …
2015-02-05 1. Heat oven to 400 degrees. Line a baking sheet with aluminum foil. 2. Spread the carrots, oranges and shallots on the baking sheet and sprinkle over cumin seed, salt and black pepper. Drizzle ...
From latimes.com


ROAST SAUSAGE AND FENNEL RECIPE | BON APPéTIT
2018-09-18 Step 1. Place a rack in highest position in oven; preheat to 425°. Combine fennel bulbs, red onion, and rosemary sprigs on a large rimmed baking sheet. Drizzle with 3 Tbsp. oil, season generously ...
From bonappetit.com


ROASTED FENNEL WITH ORANGE DRESSING RECIPE | CHATELAINE
Reserve fronds for garnish. Arrange fennel wedges on a large rimmed baking sheet. Rub wedges with 1 tbsp oil and sprinkle with 1/8 tsp salt. Roast until …
From chatelaine.com


ROASTED ORANGES RECIPE - RECIPEZAZZ.COM
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 …
From recipezazz.com


FOCACCIA WITH ROASTED ORANGES RECIPE | THE TABLE BY HARRY & DAVID
For the focaccia dough. Add the biga to the bowl of the stand mixer. Add the warm water, Roasted Garlic and Herbs Olive Oil and the rest of the yeast, and mix with the dough hook attachment on low. Slowly mix in the flour until fully combined. Add the salt, turn the speed up to medium, and beat the dough until enough gluten has formed — use ...
From harryanddavid.com


ONE PAN ROASTED HONEY ORANGE CHICKEN AND POTATOES
Prepare the potatoes: In a large bowl toss together the baby potatoes with the olive oil, Italian seasoning, salt and pepper. Set aside. Prepare the chicken: Microwave the honey for about 20 seconds then whisk it together with the garlic chili sauce in a small bowl. Place the chicken thighs skin side down on the prepared baking sheet.
From jocooks.com


RECIPE: ROASTED CARROTS WITH ORANGE - KITCHN
2019-05-01 The sweetness of carrots in a savory recipe can be challenging, so I tossed my carrots with a generous sprinkle of chili powder and orange slivers. Just as with other produce, roasting deepens the flavor of oranges; the rind is at once crispy, buttery, and the good kind of bitter, while the sweet flesh caramelizes into the carrots, transforming ...
From thekitchn.com


SLOW ROASTED SALMON WITH FENNEL AND ORANGE - DOWNSHIFTOLOGY
2021-08-04 Make the fennel topping. In a medium bowl, toss together the remaining olive oil, sliced fennel, orange slices and juice, shallot, lemon zest and juice, honey, herbs, salt, and pepper. It’s slow roasting time! Top the salmon with the orange fennel mixture. Then roast the salmon for 30 to 45 minutes, depending on the thickness of the fish and ...
From downshiftology.com


ORANGE-ROASTED DUCK RECIPE | EATINGWELL
Roast the duck for 1 hour. Remove the duck from the pan and carefully pour off the fat. Return the duck to the rack, breast-side up. Continue roasting, basting every 15 minutes with another 2 tablespoons of the marmalade mixture, until an instant-read thermometer inserted into the thigh without touching bone registers 165 degrees F, 1 to 1 1/4 hours more.
From eatingwell.com


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