ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roast Lemon Vinaigrette

Photo: Quentin Bacon
Yield Makes 4 servings

Ingredients

  • 2 lemons
  • 1 teaspoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 3 tablespoons extra-virgin olive oil

Nutrition Information

  • calories 132
  • caloriesfromfat 80 %
  • fat 12 g
  • satfat 2 g
  • cholesterol 0 mg
  • sodium 236 mg
  • carbohydrate 7 g
  • fiber 1 g
  • sugars 5 g
  • protein 0 g

How to Make It

  1. Heat oven to 400° F.

    Halve the lemons crosswise and remove the seeds. Place the lemons in a glass baking dish and drizzle with the 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.