Citrus-Dill Carrots and Sweet Potatos

• 2 sweet potatoes, peeled and cut into 1 in cubes
• 5 -6 large carrots, cut into similar-sized pieces to potatoes
• 12 large onion, sliced
• 3 garlic cloves, minced
• 3 teaspoons dried dill
• 1 teaspoon dried thyme, I used powder
• 12 teaspoon cayenne pepper
• 1 12 cups vegetable stock (or chicken stock)
• 14 cup fresh lemon juice (juice of one lemon)
• 14 cup fresh orange juice (juice of one orange)
• 2 teaspoons honey
• 2 tablespoons olive oil
• salt and pepper

1. After cutting up the veggies, put the carrots and sweet potatoes in a baking or casserole dish, arranging them in more or less one layer (they can pile up a bit, but not much).
2. Drizzle with half of the oil.
3. Squeeze the lemon and orange over the veggies, add about a quarter of the stock, some salt and pepper, about half the dill, the cayenne pepper and the honey.
4. Stir everything around a bit, and cover the dish in foil or plastic wrap, and put in the refrigerator.
5. Heat the rest of the oil in a small frying pan over medium-low.
6. Add the onions and saute for about five minutes.
7. Add the garlic and cook for a couple more minutes.
8. Season with the thyme, salt and pepper as you're cooking.
9. Preheat the oven to 400 degrees.
10. Once the onions and garlic are soft, take them off the heat and let them cool a bit.
11. Take out the baking dish in the mean time and stir everything around again.
12. Then add the onions and garlic and mix around again.
13. Add the rest of the stock and dill and put it back in the refrigerator until your oven is heated up.
14. Take the foil off and put the dish in the oven.
15. Check it at ten minutes to move things around to keep the onions from burning, and keep cooking and checking for ten minute intervals until the potatoes are soft.
16. The liquid shouldn't evaporate out completely.
17. When you can cut the potatoes in half with your spoon or spatula, it's ready (feel free to cook it longer if you like mushier veggies).
18. Spoon out over rice and serve.

sweet potatoes, carrots, onion, garlic, dill, thyme, cayenne pepper, vegetable stock, lemon juice, orange juice, honey, olive oil, salt

Taken from www.food.com/recipe/citrus-dill-carrots-and-sweet-potatos-445397 (may not work)