Take Heart Roasted Baby Carrots with Balsamic-Dark Chocolate Glaze.

By Jackie DeKnock  ,   

June 18, 2020

The chocolate glaze goes equally well with roasted beets or onions! Chocolate for Dinner or Lunch & Breakfast!

  • Prep: 35 mins
  • 35 mins

    35 mins

  • Yields: 6-8 side dish servings


3 pounds carrots, sliced in half (if you have baby carrots even better with green tops trimmed to 1 inch)

3 tablespoons coconut oil

1½ teaspoons kosher salt

6 (4-inch) sprigs fresh thyme

2 avocadoes, cubed, optional for an added heart-healthy boost

For the Glaze:

½ cup aged balsamic vinegar (5- or 10-year aged is fine)

1 tablespoon 85% dark chocolate, chopped

½ teaspoon unpasteurized honey, or your favourite sweetener

Generous pinch Himalayan sea salt

A splash of love


Preheat the oven to 375 F/190 C. Place carrots on a sheet pan, drizzle with oil. Sprinkle salt evenly over carrots, and lay thyme sprigs on top. Roast until carrots are tender, turning once or twice, about 35 minutes 35 Minutes .

Make the Glaze.

Place vinegar in a small saucepan and simmer over medium-low heat until reduced by half to 1⁄4 cup. Remove from heat and add chocolate, gently stirring until the chocolate melts and glaze is smooth. Add the honey and salt, mix well. Keep the sauce warm.

To serve, discard the thyme, arrange carrots on a serving dish and surround carrots with avocados. Drizzle carrots and avocadoes generously with the glaze and serve immediately.