The One Thing You Must Do with Citrus Before the Season’s Over — Tips from The Kitchn

Despite how much I truly dislike winter, there’s always been one big silver lining: all the amazing citrus. I basically stuff myself with in-season oranges, grapefruit, and lemons from January through March in an effort to bring a bit of sunshine to these cold, dark days.

I typically just eat citrus fruits as is, simply peeled or segmented, but this winter I’ve discovered a new way to enjoy it that almost has me a little less eager for spring to arrive: I’ve been roasting it for breakfast, dessert, and even in savory dishes, and I can’t get enough.