by drbabs
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boulangere's Testing Notes:
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Expand1 pound carrots, trimmed, peeled and sliced into coins Ask a question about this ingredient
1 large sweet onion, halved pole to pole and then thinly sliced Ask a question about this ingredient
1 bulb fennel, sliced thin (a mandoline is helpful) Ask a question about this ingredient
4 yukon gold potatoes, cut into small cubes Ask a question about this ingredient
2-4 tablespoons olive oil Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
2 large meyer lemons Ask a question about this ingredient
salt and fresh ground black pepper to taste Ask a question about this ingredient
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.
Ask a question about this stepOh, I'm so glad your beautiful recipe made the cut!
That is so funny that we were creating our roast carrot recipes at the same time! I like the great minds theory!
Kristen is the Senior Editor of food52.
What a wonderful recipe and perfect with roast chicken.