Roast Lemon Vinaigrette
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
- 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.
- 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.
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.
Quick Tip
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.
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