Broiled grapefruit with maple syrup, rosemary, and sea salt makes for a delicious sweet and salty breakfast or brunch option. Gluten-free, vegan.
It has been bitterly cold here since Christmas. We’ve had a small dusting of snow (still waiting for the real stuff), but other than that, it’s been frigid temps that have me starting to hibernate earlier than usual. What did we ever do without Netflix?
Cold may it be, it’s allowed me to start the new year slow and simple—two things that sometimes get lost in the shuffle but are essential to reset.
These broiled grapefruit halves embody that simplicity. My favorite of the winter citrus, bursting with color, flavor, and that fresh bright scent.
If you grew up like I did covering your grapefruit in powdered sugar, or as my husband did, salting it, this grapefruit recipe is for you. The best of slightly sweet and slightly salty, enhanced with cinnamon and rosemary, perfect for each juicy, tart bite.
Warming, yet refreshing, and the smell is heavenly. Cheers to a bright New Year!
Broiled Grapefruit with Maple Syrup, Rosemary & Sea Salt
Grapefruit halves topped with maple syrup, cinnamon, rosemary, and a pinch of sea salt make for a delicious sweet and salty breakfast or brunch option. Gluten-free, vegan.
Ingredients
- 2 grapefruits, halved
- 1/4 cup maple syrup
- 1 tablespoon chopped rosemary
- 1/2 teaspoon ground cinnamon
- several pinches flaky sea salt
Instructions
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Preheat broiler. Spray an 8x8 baking pan with cooking spray. Trim end off grapefruit halves so that they lay flat. Place the four halves in baking dish.
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Using a small paring knife, cut grapefruit segments away from pith.
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In a small bowl, combine maple syrup, rosemary, and cinnamon. Whisk to incorporate. Pour mixture evenly over grapefruit halves. Sprinkle each half generously with sea salt.
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Broil for 8-10 minutes. Allow to cool for a couple minutes before serving.
Enjoy alone or serve alongside yogurt and granola.
Kelly Mulcair says
This is so beautiful Tessa and I can’t wait to try your method. We are firmly in winter citrus season here in CA and for the first time, we have grapefruit bigger than ping-pong balls! :) I wish I could attach a photo to show you… my husband will be excited to try this too (he is our resident grapefruit champion). Thank you.
Mary Ann | The Beach House Kitchen says
Grapefruit will always remind me of my dad Tessa! He enjoyed one with breakfast almost every day. He would just sprinkle a bit of sugar on top. Your version here sounds just delicious!
Traci | Vanilla And Bean says
So much beauty in its simplicity, Tessa. My Grandmere’ used to make this for me all the time, although covered in brown sugar. She was from the South… what can I say? Happy New Year Tessa xo
puja says
Simple and a beautiful recipe. Thanks for sharing… Pinning