Balsamic Chocolate Glazed Roasted Carrots

This glaze is tart, thick and rich. The little touch of chocolate enhances the flavor of the balsamic making it a delicious coating to different roasted vegetables.

INGREDIENTS

GLAZE

• 1 ½ cups = 325g Red wine
• 1 cup = 145g Balsamic vinegar
• 15g Dark chocolate

VEGGIES

• Baby carrots, eggplant, pumpkin, sweet potatoes, cauliflower, tomatoes or your favorite vegetable to roast.
• Extra virgin olive oil, salt and black pepper.

PROCEDURE

  • Add the red wine and balsamic vinegar in a small pot and bring to a boil.
  • Reduce to a simmer and cook for about 20 minutes or until its reduced down to about a third. Turn the heat off.
  • Cut the chocolate into pieces and add it into the pot. Mix very well until it’s all dissolved. You should have a thick and dense glaze.
chocolate-for-glaze

VEGGIES:

  • I used carrots in this case but this glaze goes fantastic with any of other vegetables mentioned above.
  • For the carrots, heat the oven at 385ºF. Place them on a sheet pan and drizzle some evoo, salt and pepper.
  • Roast in the oven for about 30 minutes turning around the sheet tray after 20.
  • Remove from the oven once they are golden brown and fork tender.

Drizzle some of the glaze all over them. Give them a little stir to make sure they all have some glaze and serve!

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