Roasted Grapefruit

If you're eating half a grapefruit for breakfast, it's probably because you like it. I think grapefruits are okay once in a while, and I don't mind their flavor for the most part, but I have a hard time with super-super-tangy stuff. They're very good for you, though! So this recipe (which cuts the tang just enough) helps me feel more excited about eating them.

Roasted Grapefruit
printable version


Set oven to broil or 350* (either will do fine, I prefer broil).
Slice grapefruit in half between "poles." As in, not from button to button. Am I being weird?
Using a serrated knife or grapefruit knife/spoon, separate wedges inside (leaving in place but creating gaps).
Set grapefruit halves on baking sheet, open half facing up.
Place a thin slice of butter over each half, sprinkle somewhat generously with brown sugar.
Roast in oven anywhere from 1-3 minutes (just go by preference of doneness).
1 minute will yield a hot grapefruit with glazed juiciness, 3 minutes will give you a more toasted look and flavor.

Good with cottage cheese on the side.

Variation: For the more savory approach, you can even sprinkle the grapefruit with parmesan cheese instead of brown sugar. The main idea is that the butter and roasting (you can stop there and forget sprinkling anything!) tone down the tanginess of the grapefruit and make it a warm breakfast dish.