Rating: 3 stars
46 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 22
  • 2 star values: 10
  • 1 star values: 3
  • 46 Ratings
Sara Quessenberry

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Credit: Quentin Bacon

Recipe Summary

hands-on:
5 mins
total:
50 mins
Yield:
Serves 4-6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

132 calories; calories from fat 80%; fat 12g; saturated fat 2g; sodium 236mg; carbohydrates 7g; fiber 1g; sugars 5g.
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