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
- 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.
Grab your free printable for our balsamic chocolate vegetable recipe: