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Balsamic Roasted Vegetables With Chocolate

Balsamic Roasted Vegetables With Chocolate

An easy side dish recipe for balsamic roasted vegetables with chocolate. 

Course Side Dish
Cuisine American
Keyword balsamic vinegar, chocolate, roasted vegetables
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
Author Mars Wrigley Confectionery


  • 1 lb carrots
  • 1 lb beets
  • 2 sweet potatoes
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2/3 cup balsamic vinegar
  • 2 tbsp Finely Grated AMERICAN HERITAGE Chocolate


  1. 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.

  2.  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.

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