Roast Lemon Vinaigrette

Roast Lemon Vinaigrette
Quentin Bacon
 
Serves 4-6
preparation
5
minutes
cooking
50
minutes

Ingredients

2
lemons
1
teaspoon
olive oil
1
tablespoon
honey
1/2
teaspoon
kosher salt
3
tablespoons
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.

 

 

Sara Quessenberry
April 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 80 %
  • Fat 12 g
  • Sat Fat 2 g
  • Cholesterol 0 mg
  • Sodium 236 mg
  • Carbohydrate 7 g
  • Fiber 1 g
  • Sugar 5 g
  • Protein 0 g
What does this mean? See Nutrition 101.