Roasted Carrots with Dark Chocolate Rosemary Sauce

Chocolate lends extra richness to glazed heirloom carrots.

6 - 8 people


  • 2 lb (1 kg) rainbow carrots, scrubbed and halved lengthwise if large
  • 2 tbsp (30 mL) olive oil
  • 1 pinch each sea salt and freshly ground black pepper
  • Dark Chocolate Rosemary Sauce:
  • 1/2 cup (125 mL) 35% whipping cream
  • 1 tbsp (15 mL) coarsely chopped fresh rosemary
  • 1 large clove garlic, coarsely chopped
  • 1 1/2 squares (15 g) Lindt EXCELLENCE 70% Cacao Dark Chocolate
  • 1 tbsp (15 mL) balsamic glaze (see note, Step 4)
  • 1 pinch each sea salt and freshly ground black pepper
  • Chopped fresh parsley (optional)


  • Preheat oven to 400 deg F (200 deg C). Toss carrots with oil, salt and pepper. Spread out on a large, parchment-paper lined baking sheet. Roast for 25 to 30 minutes, turning occasionally, until browned and tender.
  • Meanwhile, heat cream with rosemary and garlic in a small saucepan set over medium-low heat. Simmer for 12 minutes or until cream is reduced by half. Strain out rosemary and garlic and return whipping cream to saucepan. Break chocolate into hot cream and stir until melted. Stir in balsamic glaze and season to taste. Keep warm.
  • Brush sauce over carrots right before serving and serve any leftover sauce on the side. Garnish with fresh parsley, if desired.
  • Note: Balsamic glaze is available in most supermarkets. Find it in the vinegar section.