Duck Fat Roasted Lemon Carrots

This easy side dish has the richness of duck fat roasted potatoes but with a lightness from the carrots, the herbs, and the charred bits of roasted lemon. You can also substitute other roots like sweet potato, sunchokes, watermelon radishes, or beets to your heart's content.

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1/4 cup duck fat
2 lbs carrots, washed and ends removed but carrots left mostly whole
1/2 tsp caraway seed
1/2 tsp chili flakes
1 lemon
1 clam shell cilantro or basil microgreens


  1. Heat the oven to 400 F
  2. Slice lemons into quarters lengthwise and cut the seeds out, then cut the lemon into 1/4 inch wide slices
  3. Place duck fat in the oven to warm until liquid
  4. Toss the carrots, spices, and lemon in a bowl and dress with the duck fat and a hefty pinch of salt
  5. Transfer to a foil lined baking sheet and roast until the carrots are caramelized and tender and the lemons are well-browned, about 25 minutes
  6. Remove from the oven, transfer to a serving dish, and garnish with the microgreens before serving