And so ends our winter that never really felt like winter.
I told a friend the other day that the only thing I liked about this winter was the abundance of blood oranges.
I feel like I say this to anyone who asks about the weather, when in fact it isn’t true.
Our winter wasn’t terrible, it was actually pretty nice and warm, except there’s nothing wintry about that, and I’m afraid nature will probably wreck its revenge with a summer of wildfires and drought.
But let’s get back to those blood oranges, maybe I wasn’t paying attention but I don’t recall having this much blood oranges last year. We’ve gotten bags and bags full of them this season. We love them in cakes, cocktails, dressing, muffins, but mostly we just snack on them.
I’ve been searching for savoury citrus recipes and my friend suggested roasting them and I was like, “why not?”
I love the simplicity of roasted vegetables, especially hearty potatoes, toss in some carrots and onions and you have yourself a beautiful side to go with any meal.
I used to think I was a picky eater but it turns out I’m more of a visual eater, drawn to vibrant wholesome foods that is also tasty, so this roasted vegetables with blood oranges is just perfect.
The vegetables are coated in blood orange juice, coconut oil, lots of garlic with herbs and spices.
I’ve tested several seasonings but I always go back to the coconut oil and garlic pairing, the citrus gives it a nice rounded pop of flavour.
I used a spice blend from Essie Spice for the version pictured, the Coco-for-Garlic makes these vegetable roast sparkle, the flavours are deeply wonderful.
I’ll have to do a proper review of the awesomely delicious spices I got from Essie Spice soon
This recipe is forgiving, so feel free to customize your spices.
The roasted blood oranges add sweet caramelized marmalade-y hints to the vegetables.
We ate a lot of this over our winter because it matched the season perfectly.
For dinner, I love it with a side of avocado sprinkled with crushed red pepper, flaky sea salt and a drizzle of olive oil.
- 2 large baking potatoes, scrubbed and cut into 1 1/2 – 2-inch pieces
- 2 - 3 large carrots, scrubbed and cut into 2 1/2 –inch pieces
- 1 large red onion, chopped into large chunks
- 1/4 cup coconut oil, melted
- 1/4 cup blood orange juice
- 4 garlic cloves, minced
- 1 tablespoon dried herb mix of oregano, thyme and rosemary
- 1 teaspoon crushed red pepper flakes
- 2 teaspoons coarse sea salt, or more to taste
- 1 – 2 blood oranges, seeds and pith removed and sliced thinly crosswise
- 1 tablespoon finely chopped fresh dill (optional)
- Freshly ground black pepper to taste
- Preheat oven to 425 degrees F., line a large rimmed baking sheet with foil and grease
- Combine potatoes, carrots and onions in a large bowl
- In a smaller bowl, add coconut oil, blood orange juice, garlic, herb mix, pepper flakes and salt together and whisk to combine
- Pour mixture over potatoes and toss together to coat evenly
- Check seasoning and adjust to taste
- Place vegetables in a single layer on baking sheet (do not overcrowd) and add a few orange slices on top
- Roast for 30 – 35 minutes, stirring halfway through, until potatoes are golden brown, cooked through and a toothpick slips in easily
- Remove from oven, toss with dill and serve with lots of freshly ground black pepper