If you haven’t tried roasted vegetables with balsamic vinegar you are missing out. I have even had strawberries drizzled with balsamic vinegar that was really good! Well if you are in for trying something new, these Balsamic Roasted Vegetables with Chocolate just might be your new favorite way to eat your veggies!
For this recipe you will need some carrots, beets and sweet potatoes. This will definitely be one side dish that you can create for your family that they have probably never tried before.
Balsamic Roasted Vegetables With Chocolate
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Balsamic Roasted Vegetables With Chocolate
An easy side dish recipe for balsamic roasted vegetables with chocolate.
Ingredients
- 1 lb carrots
- 1 lb beets
- 2 sweet potatoes
- 1 tsp salt
- 2 tbsp olive oil
- 2/3 cup balsamic vinegar
- 2 tbsp Finely Grated AMERICAN HERITAGE Chocolate
Instructions
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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.
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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.
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Once the vegetables are roasted, drizzle the balsamic-chocolate glaze over the vegetables, toss to coat, and serve immediately.
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