Spiced Sweet Potato and Carrots

Name: Spiced Sweet Potato and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 1/4 cup plus 3 tablespoons Carlini Vegetable Oil, divided; 1 cup chopped Vidalia onions; 2 teaspoons chopped garlic, divided; 3 1/2 cups diced sweet potatoes; 3 1/2 cups bias cut carrots; 1/2 teaspoon Stonemill Ground Nutmeg; 1 teaspoon Stonemill Paprika; 1/2 teaspoon Stonemill Ground Rosemary; 1 1/2 teaspoon Stonemill Ground Thyme, divided; 1/4 teaspoon plus a pinch Stonemill Iodized Salt, divided plus additional to taste; 1/2 teaspoon plus a pinch Stonemill Ground Black Pepper, divided, plus additional to taste; 28 ounces Simply Nature Organic Diced Tomatoes, drained; 15.5 ounces Dakota's Pride Garbanzo Beans, drained; 3/4 cup Specially Selected Kalamata Olives, drained and halved; 3/4 cup Specially Selected Garlic Stuffed Queen Olives, drained and halved; 3/4 cup Pueblo Lindo Spanish Manzanilla Olives with Pits, drained, pitted and halved (optional); 2 tablespoons chopped parsley

Jump to Recipe

Looking for a delicious and savory side dish for Thanksgiving? Try this Spiced Sweet Potato and Carrots recipe. It’s simple and easy to make. To begin, grab a large iron skillet and add 1 tablespoon of oil and heat over high heat. As the skillet heats up, peel, cut up and dice up all your vegetables. The first vegetable you’ll want to sauté is the onions first because caramelized onions contribute to the browning of the dish and provide deep and rich flavor that compliments the later ingredients.

Sweet potatoes, carrots and garlic are next in the skillet. These stay on the skillet for 10 minutes, after 10 minutes, remove and set aside. Next, sauté the rest of the vegetables, the tomatoes, garlic and pepper in the skillet for 10 minutes. Add the rest of the seasonings in the skillet and sauté the garbanzo beans and olives until they’re crispy. Spiced Sweet Potato and Carrots are the ideal side dish if you want a flavorful dish for the holidays that’s delicious and healthy. This recipe makes a great addition as a side dish or appetizer for a Thanksgiving meal.

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 8

Ingredients:

1/4 cup plus 3 tablespoons Carlini Vegetable Oil, divided
1 cup chopped Vidalia onions
2 teaspoons chopped garlic, divided
3 1/2 cups diced sweet potatoes
3 1/2 cups bias cut carrots
1/2 teaspoon Stonemill Ground Nutmeg*
1 teaspoon Stonemill Paprika
1/2 teaspoon Stonemill Ground Rosemary*
1 1/2 teaspoon Stonemill Ground Thyme, divided*
1/4 teaspoon plus a pinch Stonemill Iodized Salt, divided plus additional to taste
1/2 teaspoon plus a pinch Stonemill Ground Black Pepper, divided, plus additional to taste
28 ounces Simply Nature Organic Diced Tomatoes, drained
15.5 ounces Dakota's Pride Garbanzo Beans, drained
3/4 cup Specially Selected Kalamata Olives, drained and halved
3/4 cup Specially Selected Garlic Stuffed Queen Olives, drained and halved
3/4 cup Pueblo Lindo Spanish Manzanilla Olives with Pits, drained, pitted and halved (optional)
2 tablespoons chopped parsley

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

In a large cast iron skillet, heat 1 tablespoon oil over high heat. Sauté the onions for 5 minutes, or until caramelized. Remove from pan and reserve.
In the same skillet, heat 3 tablespoons oil over medium-high heat. Sauté 1 teaspoon garlic, sweet potatoes and carrots for 10 minutes, stirring often to evenly caramelize outside skin.
Add 1 tablespoon oil, nutmeg, paprika, rosemary, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/2 teaspoon pepper, tomatoes and reserved onions. Stir, cover and cook for 15 minutes until tender. Remove from pan and reserve.
In the same skillet, heat remaining 2 tablespoons oil and 1 teaspoon garlic over medium-high heat. Add the garbanzo beans, olives, remaining 1 teaspoon thyme, a pinch of salt and a pinch of pepper. Sauté 5 minutes, until the garbanzo beans and olives are crispy.
Return the sweet potatoes and carrots to the pan. Cook for 5 minutes.
Add parsley and season to taste with salt and pepper.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen

{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Spiced Sweet Potato and Carrots", "image": [ "" ], "recipeCategory": "Appetizers & Side Dishes", "recipeCuisine": "American", "prepTime": "PT10M", "cookTime": "PT30M", "totalTime": "PT40M", "recipeYield": "8", "description": "Looking for a delicious and savory side dish for Thanksgiving? Try this Spiced Sweet Potato and Carrots recipe. It’s simple and easy to make. To begin, grab a large iron skillet and add 1 tablespoon of oil and heat over high heat. As the skillet heats up, peel, cut up and dice up all your vegetables. The first vegetable you’ll want to sauté is the onions first because caramelized onions contribute to the browning of the dish and provide deep and rich flavor that compliments the later ingredients. Sweet potatoes, carrots and garlic are next in the skillet. These stay on the skillet for 10 minutes, after 10 minutes, remove and set aside. Next, sauté the rest of the vegetables, the tomatoes, garlic and pepper in the skillet for 10 minutes. Add the rest of the seasonings in the skillet and sauté the garbanzo beans and olives until they’re crispy. Spiced Sweet Potato and Carrots are the ideal side dish if you want a flavorful dish for the holidays that’s delicious and healthy. This recipe makes a great addition as a side dish or appetizer for a Thanksgiving meal.", "keywords": "warm, healthy, hearty, flavorful", "author": { "@type": "Organization", "name": "ALDI Test Kitchen" }, "nutrition": { "@type": "NutritionInformation" }, "recipeIngredient": [ "1/4 cup plus 3 tablespoons Carlini Vegetable Oil, divided ", "1 cup chopped Vidalia onions", "2 teaspoons chopped garlic, divided", "3 1/2 cups diced sweet potatoes", "3 1/2 cups bias cut carrots", "1/2 teaspoon Stonemill Ground Nutmeg", "1 teaspoon Stonemill Paprika", "1/2 teaspoon Stonemill Ground Rosemary", "1 1/2 teaspoon Stonemill Ground Thyme, divided", "1/4 teaspoon plus a pinch Stonemill Iodized Salt, divided plus additional to taste", "1/2 teaspoon plus a pinch Stonemill Ground Black Pepper, divided, plus additional to taste", "28 ounces Simply Nature Organic Diced Tomatoes, drained", "15.5 ounces Dakota's Pride Garbanzo Beans, drained", "3/4 cup Specially Selected Kalamata Olives, drained and halved", "3/4 cup Specially Selected Garlic Stuffed Queen Olives, drained and halved", "3/4 cup Pueblo Lindo Spanish Manzanilla Olives with Pits, drained, pitted and halved (optional)", "2 tablespoons chopped parsley" ], "recipeInstructions": [ { "@type": "HowToStep", "text": "In a large cast iron skillet, heat 1 tablespoon oil over high heat. Sauté the onions for 5 minutes, or until caramelized. Remove from pan and reserve." }, { "@type": "HowToStep", "text": "In the same skillet, heat 3 tablespoons oil over medium-high heat. Sauté 1 teaspoon garlic, sweet potatoes and carrots for 10 minutes, stirring often to evenly caramelize outside skin." }, { "@type": "HowToStep", "text": "Add 1 tablespoon oil, nutmeg, paprika, rosemary, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/2 teaspoon pepper, tomatoes and reserved onions. Stir, cover and cook for 15 minutes until tender. Remove from pan and reserve. " }, { "@type": "HowToStep", "text": "In the same skillet, heat remaining 2 tablespoons oil and 1 teaspoon garlic over medium-high heat. Add the garbanzo beans, olives, remaining 1 teaspoon thyme, a pinch of salt and a pinch of pepper. Sauté 5 minutes, until the garbanzo beans and olives are crispy." }, { "@type": "HowToStep", "text": "Return the sweet potatoes and carrots to the pan. Cook for 5 minutes." }, { "@type": "HowToStep", "text": "Add parsley and season to taste with salt and pepper." } ] }