Nutrition per serving may change if servings are adjusted.
3 tablespoons turbinado sugar
1 teaspoon ground cardamom
6 medium oranges (about 3 pounds)
1 teaspoon vanilla extract
1 tablespoon butter
¼ cup chopped toasted pistachios
Position rack in upper third of oven; preheat broiler to high. Line a large rimmed baking sheet with foil.
Rub sugar and cardamom together in a small bowl. Transfer 1 tablespoon of the cardamom sugar to a small saucepan.
With a sharp knife, remove rind and white pith from 5 oranges. Slice into ½-inch rounds. Place on the prepared baking sheet and sprinkle with the remaining cardamom sugar. Broil until the orange slices are lightly browned around the edges, 5 to 10 minutes.
Meanwhile, zest and juice the remaining orange. Add the zest, ⅓ cup of the juice and vanilla to the sugar in the saucepan. Bring to a boil over medium-high heat and cook until reduced by half, 2 to 3 minutes. Remove from heat and whisk in butter.
Transfer the orange slices to a platter and drizzle with the syrup. Top with pistachios.
164 calories;5 g fat(2 g sat); 4 g fiber; 28 g carbohydrates; 3 g protein; 48 mcg folate; 6 mg cholesterol; 22 g sugars; 8 g added sugars; 425 IU vitamin A; 81 mg vitamin C; 68 mg calcium; 1 mg iron; 1 mg sodium; 346 mg potassium