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Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

Roast Lemon Vinaigrette

Real Simple MAY 2006

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 80%
  • Fat: 12g
  • Saturated fat: 2g
  • Cholesterol: 0mg
  • Sodium: 236mg
  • Carbohydrate: 7g
  • Fiber: 1g
  • Sugars: 5g
  • Protein: 0g
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Roast Lemon Vinaigrette recipe

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