• Chocolate and Balsamic Roasted Vegetables

    Chocolate and Balsamic Roasted Vegetables

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    Yield: 6 Servings, as a side dish
    Active Time: 20 minutes
    Additional Cooking Time: 35 minutes

    • 1 lb Carrots
    • 1 lb Beets
    • 2 Sweet Potatoes
    • 1 tsp. Salt
    • 2 Tbsp olive oil
    • For Glaze:
    • ? C balsamic vinegar
    • 2 Tbsp. AMERICAN HERITAGE® Chocolate Drink mix (or 2 ounces chopped chocolate block)
    Step 1

    Pre-heat oven to 425F. Peel and cube the carrots, beets, and sweet potato into a 1 inch dice. Place on a large sheet tray (or two smaller trays) in a single layer, and season with the salt and olive oil, tossing to coat. Place in the pre-heated oven and roast for 25 to 35 minutes, being sure to turn the vegetables with a spatula every fifteen minutes. While the vegetables roast, prepare the glaze.

    Step 2

    In a medium pot, over medium-high heat, add the balsamic vinegar. Bring to a boil, and then reduce heat to medium. Simmer, uncovered, until half of the vinegar has evaporated, leaving about ? cup of vinegar reduction. Using a whisk, add the chocolate, whisking constantly until melted. Remove from heat and set aside.

    Step 3

    Once the vegetables are roasted, drizzle the balsamic-chocolate glaze over the vegetables, toss to coat, and serve immediately.

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