Make RealSimple.com My Homepage|Simply Stated|Newsletters|Real Simple Rewards|Photo Galleries|SUBSCRIBE

Roast Lemon Vinaigrette

Quentin Bacon
Serves 4-6 Hands-On Time: 05m Total Time: 50m

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.
By Sara Quessenberry,  May 2006
Browse Similar Recipes:

Quick Tip

Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

Nutritional Information

  • Per Serving
  • Calories 132Calories From Fat 80
  • Fat  12g
  • Sat Fat  2g
  • Cholesterol  0mg
  • Sodium  236mg
  • Carbohydrate  7g
  • Fiber  1g
  • Sugar  5g
  • Protein  0g
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

View Earlier Comments

Browse All Recipes

Advertisement

Top Searches in Food & Recipes

Search Food & Recipes: