Roast Lemon Vinaigrette

Photo: Quentin Bacon

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Sara Quessenberry,

May 2006