Roasted Carrots with Fair Trade Balsamic Chocolate Syrup
Adapted from Theo Chocolate: Recipes & Sweet Secrets from Seattle’s Favorite Chocolate Maker, published by Sasquatch Press.
In the rare chance that you have any Valentine’s Day chocolate leftover, or you’re looking for a nutritious yet decadent side dish for dinner tonight, then this recipe is for you! These carrots are easy enough to make on a busy weeknight or pretty enough to serve as part of an elegant meal. Beta carotene + antioxidants in the chocolate = true love.
Makes 6-8 side dish servings
3 pounds carrots, halved and quartered (about the length and width of a finger, or similar size baby carrots)
3 tablespoons fair trade extra-virgin olive oil
1½ teaspoons kosher salt
5 or 6 (4-inch) sprigs fresh thyme
½ cup aged balsamic vinegar (5- or 10-year aged)
½ ounce Theo 85% dark chocolate, chopped
½ teaspoon fair trade or local honey
Generous pinch kosher salt
1. Preheat oven to 375 degrees Fahrenheit.
2. Cover a sheet pan with parchment paper or foil. Lay the carrots on the pan, drizzle with olive oil, and spread them out evenly. Sprinkle salt over the carrots and lay the thyme sprigs on top. Roast until the carrots are tender and brown in spots, for about 35 minutes. Turn the carrots or shake the pan during baking for even roasting.
3. Make the syrup. Simmer the vinegar in a small saucepan over medium-low heat until reduced to 1⁄4 cup. Remove the pan from heat and add the chocolate. Let the chocolate melt for 30 seconds, then gently stir the mixture with a small spatula until the chocolate has melted and the syrup is smooth. Add honey and salt and mix well. Cover the pan to keep the sauce warm until you’re ready to serve the carrots.
4. When carrots are done, discard the thyme and arrange them in a serving dish. Drizzle generously with the syrup, and serve immediately.