Roasting lemons bring out their sweetness to makes the tastiest vinaigrette. Try this dressing not only on salad but as a complement to roasted chicken or grilled shrimp.
I am so excited to share another Jar Made Recipe! This is one of my absolute favorites dressings. It was inspired by a dinner I had at a friend’s house pre-pandemic. Her husband grilled a whole chicken and served a grilled lemon dressing on the side.
I was immediately hooked.
A few days later, I set out to recreate the dressing and have been making variations of it ever since.
How to Use Roasted Lemon Vinaigrette
The short answer is any way you like!
One of the simplest ways to enjoy Roasted Lemon Vinaigrette is to drizzle it over some fresh salad greens.
You can add other veggies, of course, and even some grilled chicken or cooked shrimp, but just this dressing ad greens are one of life’s simplest pleasures.
For a heartier salad, you can massage kale with an ounce or two of Roasted Lemon Vinaigrette. Let it sit for a few minutes and top with some grilled chicken and dried cranberries.
Besides these salads, this dressing is fantastic with cabbage, roasted chicken, grilled chicken breast, shrimp, and roasted potatoes or cold cooked potatoes for a quick, fun twist on potato salad.
Roasted Lemon Vinaigrette Mason Jar Recipe Breakdown
This time we use a sixteen-ounce Mason jar to measure out the olive oil. Then we add the garlic, maple syrup, parsley, dijon mustard, salt, and pepper. Once the lemons are roasted, we top off the jar with the juice of all the lemons.
What You’ll Need to Make Roasted Lemon Vinaigrette
The thing I love most about this recipe is its simplicity. You only need a few basic ingredients and tools.
Roasted Lemon Vinaigrette Ingredients
It took me quite some time to realize that fresh lemons are where it’s at. I used to buy those plastic lemons they sell in the produce aisle instead of the real ones. I guess I thought it was an easier alternative to lemon juice, but I know now it’s definitely, not tastier.
Today, I’m a fresh lemon fanatic, and I try to keep a few in my produce drawer at all times.
You’ll need five lemons to roast for this recipe.
You’ll roast the lemons in a 425-degree oven to help bring out their sweetness.
If you buy a bag and aren’t sure what to do with the others, try freezing them whole. It’s one of my favorite tips.
Much like lemons, I was late to the olive oil game. I spent most of my life buying the cheapest olive oil I could find, normally the refined, light, or virgin variety, all fine for cooking or sauteing but not as flavorful for dressings and seasoning.
Once I bought my first bottle of Cold-Pressed Extra-Virgin Olive Oil. There was no going back after! I couldn’t get over how different it was from what I thought olive oil was my whole life.
My favorite brand and the one I used for this recipe is Pompeian Robust Extra Virgin Olive Oil.
I don’t think there is any ingredient I use more in my kitchen than garlic. I grew up with an Italian mom, so, yea, there was never enough garlic in anything.
Fresh garlic can be overwhelming to work with, but like lemons, nothing beats fresh. If buying bulbs of garlic scare you, try to find loose cloves. They freeze great, and you can grate them right into dishes and dressings like this.
It’s 100% maple syrup or nothing at all at my house. I use maple syrup for all sorts of things. It’s one of my favorite sweeteners, especially in liquid-based recipes I want to sweeten because it dissolves easier and faster than granulated sugar.
Fresh herbs can sometimes also be overwhelming to work with, but again, nothing beats fresh. Fresh parsley is usually pretty cheap and easy to find.
However, if you are in a pinch, dried would work in this recipe as well.
Mustard is a great emulsifier for oil and vinegar-based dressings. A nice dijon adds flavor without overpowering and helps the vinaigrette stay together.
Salt an Pepper
These are a must for any vinaigrette. Always adjust to your tastes.
How to Store Roasted Lemon Vinaigrette
Well, this is the beauty of using Mason jars! Secure the lid and you are good to go.
There are a few things to consider, however.
- If you store the vinaigrette in the fridge the extra-virgin olive oil will harden. It’s one of the ways you know you are working with a high-quality oil. The easiest way to bring this dressing back to life after refrigeration is to run it under hot tap water for a few minutes.
- If you don’t think you will use the entire batch within a week, your best bet is to freeze some. When ready to use just defrost at room temperature.
Roasted Lemon Vinaigrette Recipe
Below is the official recipe, adjust to your taste, of course.
- 5 lemons
- 6 oz olive oil
- 3 cloves of garlic, minced or smashed
- 2 tbsp maple syrup
- 2 tbsp fresh parsley, minced
- 1 tbsp dijon mustard
- 1 tsp kosher salt
- 1 tsp fresh ground pepper
- Halve the lemons and place them on a cookie sheet, cut side up.
- Put in 425-degree oven and roast until edges begin to brown, around 30 minutes.
- While the lemons on roasting, place the remaining ingredients in a 16oz Mason Jar.
- Remove Lemons from the oven, let cool a bit before squeezing the juice into the Mason jar topped with a small strainer.
- Shake until all ingredients all well combined.
- Recipe makes about 13oz (depending on the size of your lemons.)
- Keeps for a couple of days on the counter.
- Refrigerate up to a week.
- Freezes well.
Serving Size:1 oz
Amount Per Serving: Calories: 136Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 213mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 0g