Lemony Roast Carrot Compote

By Food52
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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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