Roasted Vegetables and Chocolate! Looking for the perfect side dish to accompany your thanksgiving turkey? Add some vibrant color to brighten your dinner table and excite your palet,
Try this recipe from the American Heritage Chocolate. I’ve posted the full recipe below. I took a couple of shortcuts. I purchased a package of precut carrots, parsnips and sweet potatoes and organic cook beat and prepared as recommened.
Chocolate and Balsamic Roasted Vegetables
by AMERICAN HERITAGE® Chocolate
Yield: 6 Servings, as a side dish
Active Time: 20 minutes
Additional Cooking Time: 35 minutes
1 lb. Carrots
1 lb. Beets
2 Sweet Potatoes
1 tsp. Salt
2 Tbsp. olive oil
1 C balsamic vinegar
2 Tbsp. AMERICAN HERITAGE® Chocolate Drink mix (or 2 ounces chopped chocolate block)
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 ½ 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.
I love squash and root vegetables, but I’ve never had them with chocolate. It was different. It was hardy with an unexpected chocolate flavor.
From our Hearth to Yours, Happy Thanksgiving
To order the American Heritage Chocolate Drink and other American Heritage products shop on-line at The Old North Church Gift Shop at: http://old-north-church-gift-shop.myshopify.com/