How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Lemony Roast Carrot Compote?

You need 8 ingredients. The key ingredients include: 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, and more.

Is Lemony Roast Carrot Compote suitable as general?

Yes, Lemony Roast Carrot Compote falls under the General category and is a great choice for this type of meal.

How do I store leftover Lemony Roast Carrot Compote?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemony Roast Carrot Compote Recipe

Name: Lemony Roast Carrot Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Lemony Roast Carrot Compote recipe the whole family will love. Made with carrots, sweet onion, fennel and gold potatoes. Easy step-by-…

This Lemony Roast Carrot Compote relies on simple, everyday ingredients such as olive oil, salt and large meyer lemons. It comes together quickly and makes 4 servings, at about 590 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
590 kcal
Category
General

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