A fun and unusual way to get kids to eat their vegetables, these Roasted Chocolate Glazed Vegetables are a delicious and completely unexpected way to serve up your root vegetables – perfect for a Valentine’s Day side or a potluck contribution that will get everyone talking.

Chocolate Glazed Vegetables Recipe

I never thought that I would be covering vegetables with chocolate – other than maybe pulling a prank on my daughter, but after our scrumptious meal at The Chocolate Emporium at Universal Studios, I had to test the limits of savory-chocolate combinations!

I had previously had great luck combining sweet and savoury with our Vanilla-Balsamic Chicken recipe, which was sweet, savoury and perfectly balanced, so I thought we’d go the same route while trying to make a savoury chocolate recipe.

The balsamic vinegar in this recipe blends beautifully with the chocolate, adding it’s own sweetness but cutting through with an acidic edge that serves to unite the earthy root vegetables with the dark chocolate glaze.

Keep in mind that you need to use a dark, unsweetened chocolate for this recipe – similar to what is called for in a Mexican Mole sauce. The AHC Chocolate Mix we used is like a traditional chocolate prepared in the 18th century, and when prepared more closely resembles coffee than the hot chocolate you might be used to. (Use unsweetened cocoa powder in it’s place.)

This recipe would be a fun dish to experiment with for a Willy Wonka movie night, or a great addition to a Thanksgiving Table spread. Be sure to have another veggie dish on offer for the less experimental guests.

Ingredients for Chocolate-Balsamic Vegetables

1 lb Carrots
1 lb Beets
2 Sweet Potatoes
1 teaspoon Salt
2 Tablespoon olive oil
⅔ cup balsamic vinegar
2 Tablespoon AHC Chocolate Drink mix (or 2 ounces chopped chocolate block)

Tip: taste and adjust the glaze to your personal preferences, especially if using a different brand.

Kitchen Tools You May Find Helpful

Vegetable peeler
Sharp kitchen knife
Cookie sheet
Spatula
Whisk
Medium-sized pot

How to Make Chocolate Vegetables

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.

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.

Once the vegetables are roasted, drizzle the balsamic-chocolate glaze over the vegetables, toss to coat, and serve immediately.

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Ingredients

2 C powdered sugar
1 C almond flour or almond meal
1/4 tsp Sea Salt
3 large egg whites, room temperature
Pinch cream of tartar
3 TBSP granulated sugar
1 tsp vanilla extract
1/2 package of graham cracker, crushed
Ghiraredelli Chocolate melting wafers (1/2 bag) melted

Instructions

-Preheat oven to 350°F.
-Line 2 large baking sheets with parchment paper.
-Put powdered sugar, almond flour, and salt in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.
-Using a flour sifter, sift the above ingredients into a large bowl. Set aside.
- Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
-Continue to beat, slowly adding the granulated sugar, and vanilla extract...until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
-Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
-Now you will need to spoon half of batter into pastry bag fitted with 1/2-inch plain round tip. Pipe batter onto each prepared sheet in 12 walnut-size mounds, spacing mounds apart because cookies will spread slightly.
-Bake cookies, 1 sheet at a time, until firm to touch in center and dry and cracked on top, about 7 minutes.... pull the pan out and then rotate and bake for another 7 minutes.
-IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.
Marshmallow Buttercream Filling:
Ingredients:
1/2 C granulated sugar
2 large egg whites
1/2 C unsalted butter, at room temperature, cut into 4 to 6 pieces
1/2 tsp marshmallow extract
Pinch of sea salt
Directions:
- In the top half of a double boiler whisk sugar and egg white..... in the bottom half of the double boiler add 2 C of water bringing it to a simmer using medium to high heat.... Place the top half of the double boiler over the bottom half... heating the mixture while whisking occasionally about 4-6 minutes.
-Remove the top half of the double boiler from the heat, scraping the ingredients into the bowl of a stand mixer.... (use a whisk attachment).
-Whip on medium-high speed until it is light, white, and cool to touch (4-6 minutes).
-Reduce speed to low while adding one chunk of butter at a time.
-Increase the mixer speed to medium... beating until the buttercream is smooth ( 4-5 minutes).....Add salt and vanilla extract. Mix well..
-Using a pastry bag with a #5 tip add some of the buttercream to the flat side of the macaron.
-Add another macaron on to the top of the first macaron, flat sides facing flat sides..... gently pressing the top macaron to fit in place evenly with the bottom one.
S'more Topping:
-Allow macarons sit for 30 minutes while you are melting the chocolate wafers.
-Have a bowl of crushed graham crackers on hand.
-After the wafers have melted.... dip 1/2 of the vanilla macaron into it... allow a few seconds for any extra melted chocolate to drip back into the pot.
-Place chocolate dipped macaron on a parchment lined cookie sheet.
-Take a few crushed graham crackers and add on top of the melted chocolate while the chocolate is still warm.
-Allow to cool before serving.