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
1
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.
2
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.
3
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.
{GF/DF/V}
Ingredients
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
Directions
1
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.
2
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.
3
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.
Notes
Take Heart Roasted Baby Carrots with Balsamic-Dark Chocolate Glaze.
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESS