Lemony Roast Carrot Compote

February 26, 2011
Lemony Roast Carrot Compote

Test Kitchen-Approved

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
In This Recipe


  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.

More Great Recipes:
Carrot|Fennel|Vegetable|Make Ahead|Serves a Crowd|Gluten-Free|Vegetarian|Side

Reviews (5) Questions (0)

5 Reviews

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!