Burnt Oranges With Rosemary

The charred, sugary rosemary is both rough and refined, making these oranges a gratifying end to a grilled meal.

Ingredients

• 4 oranges, halved, peeled, pith removed
• 2 tablespoons fresh rosemary
• ½ cup sugar
• 1 cup plain thick Greek yogurt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    246 calories; 4 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 4 grams dietary fiber; 44 grams sugars; 7 grams protein; 9 milligrams cholesterol; 34 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Place oranges cut-side up on a plate and sprinkle rosemary on top, pressing it into oranges so it adheres. Sprinkle with 1/4 cup sugar.
2. On a grill or stovetop, put a 12-inch cast iron skillet over medium heat until a drop of water sizzles on surface. Spread remaining 1/4 cup sugar in skillet and when it starts to caramelize place oranges, cut-side down, on sugar. Let cook for 3 to 4 minutes, not moving oranges, so cut side burns nicely and oranges soften.
3. To serve, place 2 orange halves in bowl with 1/4 cup Greek yogurt, and drizzle with burnt sugar juices from skillet.

4 minutes