Here’s a delicious way to incorporate your flavored balsamics into that perfect Thanksgiving dinner. The caramelized onions and Pomegranate Balsamic add another layer of intense flavor to this ever-popular dish.

2.5 lbs. of sweet potatoes, peeled and cut into large bite-size chunks
Course sea salt to taste ( Carter & Cavero Sel de Mer)
Sprinkle of cinnamon
4 tbsp. of Carter & Cavero Meyer Lemon Olive Oil
1 large onion thinly sliced
3 tbsp. extra-virgin olive oil (our mild Carter & Cavero Arbosana EVOO will do)
4 to 5 tbsp. of Carter & Cavero Pomegranate Balsamic

Preheat oven to 400 degree F. In a medium bowl toss the sweet potatoes with the Meyer Lemon Olive Oil. Spread the sweet potatoes on a baking sheet. Sprinkle the course sea salt and add a dash of cinnamon. Roast sweet potatoes in oven for 20 to 25 minutes, giving a toss halfway through. Roast until fork-tender. While the sweet potatoes are roasting saute the onion in a medium saucepan with the Arbosana Extra-Virgin Olive Oil. Cook onion on low heat until they are brown and sweet (almost caramelized) about 12 to 15 minutes. Stir frequently to avoid burning them. Add the Pomegranate Balsamic Vinegar. Continue cooking for a few more minutes until it thickens into a glaze. Remove from heat. Remove sweet potatoes from oven and transfer to medium bowl. Drizzle with the glaze and toss to coat.

Try using other favorite parings like the Fig Balsamic with the Basil Olive Oil or the Tangerine Balsamic with the Blood Orange Olive Oil instead of the Meyer Lemon and the Pomegranate Balsamic. The possibilities are endless and the flavor is unforgettable.

Serves 4 to 6

Happy Thanksgiving from the Carter & Cavero family!