My latest experiment: roasted brussels sprouts with clementines. It sure was pretty. I had this big box of clementines, so I threw one in the pan of sprouts just for the heck of it.
The verdict? Meh. Clementines get very bitter when roasted. Stick to lemons and you'll have a winner, but this particular seasonal citrus is a "nope", in this case!
Anyone have creative ideas for using up this box of clementines?