Roasted Lemon Sauce

When it’s cold outside, and it seems like spring will never come, charred lemons and roasted garlic are a good surprise. I learned this technique of roasting lemons until they are charred years ago and I have been doing this every winter since then. I like the way that the sourness of lemons plays with the bitterness that happens when they’re a little charred.

The sauce that happens after the moment in the photo? It’s great on roasted vegetables, chicken, rice, or on grain salads. Add this one to your rotation.

To access these recipes, subscribe to Danny’s newsletter, Joy in the Belly Recipes.

To gain access, type in the subscriber password here.

Print this recipe

Share This

Share on facebook
Share on twitter
Share on pinterest

You might also like


I would love to chat with you!