Roasted Baby Carrots with Dark Chocolate Maple Reduction adapted from a recipe by Debra Music and Joe Whinney with Leora Bloom
makes 6 to 8 side servings
INGREDIENTS 3 pounds baby carrots (about finger-width thick), green tops trimmed to about 1 inch 3 tablespoons extra-virgin olive oil 1½ teaspoons Himalayan salt 5 or 6 (4-inch) sprigs fresh thyme, plus more for garnish
For the reduction: ½ cup aged balsamic vinegar ½ ounce 100% percent bitter dark chocolate, chopped (Pascha brand organic 100% chocolate chips or other brand) 4 tablespoons pure maple syrup, or to taste Generous pinch Himalayan salt
Preheat oven to 375 degrees F. Put the carrots on a sheet pan, drizzle them with the olive oil, and spread them in a single layer. Sprinkle the salt evenly over the carrots, and lay the thyme sprigs on top. Roast until the carrots are tender and brown in spots, shaking the pan and turning once or twice, about 35 minutes total. While the carrots are cooking, make the reduction sauce:
Put the vinegar in the smallest saucepan you have and simmer over medium-low heat until reduced to 1⁄4 cup. Remove the pan from the heat and add the chocolate. Let the chocolate melt for 30 seconds, then use a small spatula to gently stir the sauce until the chocolate has melted completely and the sauce is smooth. Add the maple syrup and salt and mix well. Cover the pan to keep the sauce warm until you’re ready to serve the carrots. Remove the carrots from the oven and place in a large bowl. Drizzle them generously with the reduction, toss lightly to coat and glaze the carrots. Arrange on a platter with more fresh thyme sprigs as garnish and serve immediately.