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. - drbabs —drbabs
Test Kitchen Notes
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
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
In This Recipe
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.