Lemony roast carrot compote from Food52

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Notes about this recipe

  • Rutabaga on December 08, 2014

    I added some Jerusalem artichokes and used five potatoes, and wound up with so many vegetables that I split the mixture between two large pyrex dishes. It took closer to 50 minutes before the vegetables started to brown; in retrospect, using a half sheet jelly roll pan would have led to better browning. I recommend adding two sliced lemons to the mix rather than just one (especially if you add other additional vegetables), as Meyer lemons are delicious when roasted. An extra squeeze of lemon juice also wouldn't hurt.

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