Roasted Carrots with Dark Chocolate Rosemary Sauce
Chocolate lends extra richness to glazed heirloom carrots.
Lindt EXCELLENCE 70% Cacao Dark Chocolate Bar, 100g
30 minutes
Easy
6 - 8 people
Ingredients
- 2 lb (1kg) rainbow carrots, scrubbed and halved lengthwise if large
- 2 tbsp (30mL) olive oil
- Pinch each of sea salt and freshly ground black pepper
- Dark Chocolate Rosemary Sauce:
- ½ cup (125mL) 35% whipping cream
- 1 tbsp (15mL) coarsely chopped fresh rosemary
- 1 large clove garlic, coarsely chopped
- 1½ squares (15g) Lindt Excellence 70% Cacao Dark Chocolate
- 1 tbsp (15mL) balsamic glaze (see note)
- Pinch each of sea salt and freshly ground black pepper
- Chopped fresh parsley (optional)
Lindt Chocolate In This Recipe
Method
Step 1.
Preheat oven to 400°F (200°C). Toss carrots with oil, salt and pepper. Spread out on a large, parchment-paper lined baking sheet. Roast for 25 to 30 minutes, turning occasionally, until browned and tender.
Step 2.
Meanwhile, heat cream with rosemary and garlic in a small saucepan set over medium-low heat. Simmer for 12 minutes or until cream is reduced by half. Strain out rosemary and garlic and return whipping cream to saucepan. Break chocolate into hot cream and stir until melted. Stir in balsamic glaze and season to taste. Keep warm.
Step 3.
Brush sauce over carrots right before serving and serve any leftover sauce on the side. Garnish with fresh parsley, if desired.
Step 4.
Note: Balsamic glaze is available in most supermarkets. Find it in the vinegar section.
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