This might look like the a nightmare for whoever has to do the dishes, but I assure you it’s the exact opposite. Even though these roasted lemons begin to caramelize and their sugars ooze out of them onto the pan and burn, the part that looks burnt wipes right off!!
In fact, I’ve thought several times of doing this just to clean my pans. The acidity in the lemon counteracts the burnt sugar and together actually makes the pan shine brighter! So this benefits you in two ways, you’re stocked on roasted lemons and you don’t have to clean up a mess!
Maybe you’ve never roasted lemons before and I’m sure you’re not alone. It was a little while before I figured out how amazing they are, with literally everything. It’s nice to have a batch of these made and then kept in the fridge to add to soups in the morning, I squeeze the inside goodness on salads for dressing, or add them to avocado for a dip or crema, but one of the best ways is straight off the pan warm! You’ll be surprised I am sure by the subtle sweetness they have.
4 lemons cut into 12 slices
1/2 tablespoon coconut oil or spray
1. Grease baking sheet with coconut oil.
2. Preheat oven to 375 and roast for 30 minutes.
3. They should be completely roasted but depending on the oven if they don’t get as caramelized as you’d like, put broiler on for 5 minutes. But watch it!
Tell me, have you made roasted lemons before, how do you use them or how would you use these? Let me know in the comments!