While my husband slept late and my dad made us all tea and avocado toast, my mom and I spent New Years morning experimenting with roasted lemon.
It’s incredibly easy and inexpensive: grab a few lemons, slice them, half them, quarter them or chop into large squares, toss with olive oil, fresh thyme, salt and pepper and toss into an oven that has been preheated to 425 and wait for them to brown.
My mom uses the crispy browned slices as a snack, but I like to chop them up and toss them into arugula salad, cream sauce, with roasted broccoli or Brussels sprouts, stirred into hummus etc. . Remember the peel and rind are the best parts now that they’re cooked!
Give it a try and let me know how you like to use them!