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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).
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2
Drizzle with half of the oil.
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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.
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4
Stir everything around a bit, and cover the dish in foil or plastic wrap, and put in the refrigerator.
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5
Heat the rest of the oil in a small frying pan over medium-low.
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6
Add the onions and saute for about five minutes.
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7
Add the garlic and cook for a couple more minutes.
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8
Season with the thyme, salt and pepper as you're cooking.
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9
Preheat the oven to 400 degrees.
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10
Once the onions and garlic are soft, take them off the heat and let them cool a bit.
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11
Take out the baking dish in the mean time and stir everything around again.
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12
Then add the onions and garlic and mix around again.
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13
Add the rest of the stock and dill and put it back in the refrigerator until your oven is heated up.
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14
Take the foil off and put the dish in the oven.
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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.
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16
The liquid shouldn't evaporate out completely.
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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).
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18
Spoon out over rice and serve.
