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.