Roast Lemon Vinaigrette

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Photo by Quentin Bacon
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  • Serves 4-6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 132 calories
    • Calories 80 calories from fat
    • Fat 12 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 236 mg
    • Protein 0 g
    • Carbohydrate 7 g
    • Sugar 5 g
    • Fiber 1 g
  • April 2006

Ingredients

  1. Check 2 lemons
  2. Check 1teaspoon olive oil
  3. Check 1tablespoon honey
  4. Check 1/2teaspoon kosher salt
  5. Check 3tablespoons extra-virgin olive oil

Directions

  1. Heat oven to 400° F. Halve lemons crosswise and remove the seeds. Place the lemons in a glass baking dish and drizzle with 1 teaspoon olive oil. Turn cut-side down and roast until tender and slightly golden, 25 to 45 minutes, depending on size; let cool.
  2. Squeeze the juice and pulp into a small bowl. Add any juice from the baking dish along with the honey and salt. Whisking constantly, slowly add the extra-virgin olive oil. Drizzle the vinaigrette over shrimp or vegetables.