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Heat your broiler.
Cut tops and bottoms off oranges, exposing the flesh inside and creating a flat edge that you can stand it up on.
Then slice off all the white from each orange.
Cut skinned oranges into ½-inch crosswise slices, so that each resemble a wheel or flower.
Line a heavy baking sheet with foil and lightly coat it with oil or a nonstick spray.
Arrange orange slices in one layer on it.
Dab or schmear each with a little bit of brown sugar — I used about ¼ teaspoon on each.
Run under the broiler until they begin to brown on top; this can take anywhere from 5 minutes in a very good broiler to 10 to 15 in my sleepy one. Keep an eye on it.
Transfer oranges and any juices on tray to a bowl, cover with plastic wrap and chill in the fridge for several hours or overnight.
More juices will have puddled by the morning.
Place a few orange slices in a small glass or cup, top with yogurt, a spoonful of juices and mint.