SERVES 4 - 6 As an Appetizer
These roasted orange slices make beautiful cocktail garnishes, they are a healthy cracker or chip alternative, and you can even crush them up and sprinkle on salads. Our personal way to eat them is with a smooth and creamy triple-cream cow cheese like Cowgirl Creamery’s Mt. Tam, HOLY COW!!
1 cara cara orange, seeded and sliced into 1/8” thick rounds
1 Tablespoon extra virgin olive oil
¼ teaspoon Herbes de Provence (or your favorite dried herbs)
¼ teaspoon flaky sea salt
½ teaspoon Turbinado sugar, like “sugar in the raw”
Arrange an oven rack to the lowest level and preheat the oven to 250 degrees. Line a sheet tray with parchment paper or silpat.
Stir together the herbs de provence, flaky sea salt and sugar.
Toss the orange rounds with olive oil and place them on the parchment paper-lined sheet tray so that none of them are overlapping. Sprinkle the orange slices with the herb mixture and then place the sheet tray on the bottom rack. Roast the orange slices until golden brown, about 45-60 minutes. Turn off the oven, prop open the door with a wooden spoon and let the orange slices cool in the oven for about 30 minutes.
Enjoy immediately or store in an airtight container for up to 5 days.