Lemony Roast Carrot Compote

By drbabs
February 26, 2011
Lemony Roast Carrot Compote

Author Notes: I made this last week as a side dish with roast chicken and, as I was eating the leftovers for lunch today, realized that I could submit this to this week’s contest. Alas, I did not take a picture—I will this week if I make it again. It was really good as a side dish to roast chicken, and made a delicious quick lunch with some rice today after work. It’s also an outstanding filling for an omelet. - drbabsdrbabs

Food52 Review: This was heavenly! It had been a long, long week, and the opportunity to test these lemony carrots was a true gift! The dish was a cinch to prepare and the addition of fennel gave a wonderfully unique twist to roast vegetables. And then not just lemon but Meyer lemons! I put everything together, got all the animals fed, started laundry, poured a glass of wine and sat down to a lovely, golden dinner. It was wonderful, thank you.boulangere

Serves: 4


  • 1 pound carrots, trimmed, peeled and sliced into coins
  • 1 large sweet onion, halved pole to pole and then thinly sliced
  • 1 bulb fennel, sliced thin (a mandoline is helpful)
  • 4 yukon gold potatoes, cut into small cubes
  • 2-4 tablespoons olive oil
  • 1 teaspoon salt
  • 2 large meyer lemons
  • salt and fresh ground black pepper to taste


  1. Preheat oven to 400. In a large bowl, toss the carrots, onions, fennel and potatoes with olive oil. Season with 1 teaspoon of salt. Mix well. Place in a single layer in a roasting pan. Juice one lemon and pour juice over vegetables. Mix well. Slice the other lemon very thin and place slices around vegetables in pan. Bake for 30-40 minutes, stirring occasionally, till all vegetables are softened and beginning to brown and caramelize. Taste and add salt and pepper as needed.

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Vegetable|Make Ahead|Serves a Crowd|Gluten-Free|Vegetarian|Side

Reviews (5) Questions (0)


boulangere March 17, 2011
Oh, I'm so glad your beautiful recipe made the cut!
Author Comment
drbabs March 18, 2011
I'm so glad you liked it--thanks for the great review!
Sagegreen February 26, 2011
That is so funny that we were creating our roast carrot recipes at the same time! I like the great minds theory!
TiggyBee February 26, 2011
This sounds so good!! Love it.
Author Comment
drbabs February 26, 2011
Thanks, Tiggy!