Lemony Roast Carrot Compote

Name: Lemony Roast Carrot Compote
Ingredients: 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

8 ingredients

1 steps

Ingredients

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

Directions

1

{"0":"Preheat oven to 400.","2":"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.","4":"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."}