A delicious blend of carrots, beets, and sweet potatoes that are slow roasted and tossed in a balsamic vinegar and chocolate glaze. The perfect combination of sweet and salty!
This recipe is courtesy of American Heritage® Chocolate by MARS, Inc.
- 1 lb carrots
- 1 lb beets
- 2 sweet potatoes
- 2/3 cup balsamic vinegar
- 2 tablespoon AHC Chocolate Drink Mix (or 2 oz. chopped chocolate block)
- 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.
- 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 ⅓ cup of vinegar reduction. Using a whisk, add the chocolate, whisking constantly until melted. Remove from heat and set aside.
- 3 Once the vegetables are roasted, drizzle the balsamic-chocolate glaze over the vegetables, toss to coat, and serve immediately.