Roasted Carrots with Chocolate Balsamic Sauce

5 from 2 votes

Roasted Carrots with Chocolate Balsamic Sauce

Sweet and tender roast carrots meet a tangy sweet and sour sauce with a slight bitterness and earthiness from chocolate in this unusual and delicious side. I like to carve little faces into the carrots and reserve a bit of the sauce to drizzle onto the faces to bring out the carved details for a Halloween presentation. Reserve a few of the carrot tops for garnish. They can also be minced up for form a gremolata, if you like. Inspired by the Theo Chocolate Cookbook.

Course Side Dish

Cuisine American

Keyword american, balsamic, carrot, Chocolate, dairy-free, egg-free, halloween, holiday, nightshade-free, nut-free, side

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 102kcal

Author Jenny Ross

Ingredients

3/4 pound carrots with green tops on, peeled and greens trimmed to 1 inch
1 tablespoon avocado oil
1/2 teaspoon salt

For the Sauce

1/3 cup balsamic vinegar
2 tablespoons allulose or coconut aminos
1/2 ounce dark chocolate sugar-free, chopped
pinch salt

Instructions

Preheat the oven to 400ºF.
Toss the carrots with oil and salt. Spread onto a rimmed baking sheet. Roast at 400ºF for 25-35 minutes, or until tender and beginning to caramelize.
While carrots roast, prepare the. Sauce heat the balsamic with the allulose in a small pan until the allulose is completely dissolved and the mixture reduced by half, about 5 minutes on medium-high heat. Set aside (if it thickens too much, simply thin with a bit of water, as needed). Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then stir until the chocolate is smoothly incorporated. Cover and keep warm.
When ready to serve, pour the sauce on a platter. Top with roast carrots and serve immediately.

Notes

Protein:Energy Quotient [calories]: 0.07, Protein % of calories: 4.3%

Nutrition