INGREDIENTS
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2 tablespoons olive oil
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3 red onions, peeled, halved and thinly sliced
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1 tablespoon Dijon mustard
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1/4 cup balsamic vinegar
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1 teaspoon honey
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1 tablespoon finely chopped orange zest
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1 tablespoon finely chopped fresh thyme
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3 sweet potatoes, sliced into 1/2-thick slices
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Vegetable oil
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Salt and freshly ground pepper