1 ½ pounds of medium sized carrots (scrubbed and green tops trimmed to 1-inch)
1 ½ tablespoons virgin olive oil
1/8 teaspoons turmeric
3 sprigs of thyme
¾ teaspoons Himalayan pink salt (regular sea salt or table salt will do)
½ cup balsamic vinegar
35 grams good quality, 85% dark chocolate
½ teaspoons honey
Salt and pepper to season
Preheat the oven to 375F.
Toss the carrots in the olive oil, thyme, turmeric, and salt and pepper to season. Spread everything evenly on a sheet pan and roast until the carrots are tender and start to colour (approximately 25-30 minutes), checking the pan and shaking the carrots around every 10 minutes.
Meanwhile, make the sauce. In a medium saucepan, let the balsamic vinegar and ¾ teaspoons Himalayan pink salt simmer over low-medium heat until it has reduced by half.
Take the pan off the heat and let cool for 2 minutes before adding the chocolate and honey. Stir in the chocolate and honey until the mixture is homogeneous. Cover the saucepan and keep near the stove so that it stays warm until you are ready to serve.
Arrange the carrots on a serving dish, discarding the thyme. Drizzle with the reduction sauce, and serve immediately.