Sweet Potato, Shallots and Carrots

Roots vegetables are still in season so I'm testing out a bunch of different recipes that use them. Todays recipe is a side dish that probably would have been better suited to go with a steak but it went okay with Chicken. It's quite sweet with the dates and honey but really good it you are looking from somethings sweet :)

Ingredients:

3 - Tbsp Olive Oil

1 - Tbsp Butter

2 - Tsp Ginger

2 - Tsp Cinnamon

16 - Small Shallots, peeled and left whole

2 - Large Sweet Potatoes

2 - Large Carrots

3/4 - Cup pitted dates

1 - Tbsp honey

2 - Cups Vegetable Chicken Stock

A small bunch of fresh Cilantro, chopped

Salt and Pepper

Directions:

Heat olive oil and butter in large skillet over medium heat. Add Ginger and Cinnamon. Peel shallots and put into the skillet, stirring often to completely coat in Ginger and Cinnamon combination. Chop Carrots and Sweet Potatoes then add to skillet. Mix well and increase the temperature to high while stir-frying the mixture for 2 - 3 minutes.

Add the Dates, Honey and mix again.

Pour in the stock and bring to a boil.

Cover and reduce heat to Medium-Low, cooking for about 25 minutes. The vegetables should be tender and slightly caramelized.

Uncover and stir in the Cilantro. Season to taste with Salt and Pepper.

Plate and Serve!

(My new Basil plant likes being in photos)

(It didn't go amazing with Chicken so I would suggest making this with a steak. I thought about having it will my Lamb but then I thought that would be too sweet of a meal)