Veggies just got more fun thanks to these Roasted Carrots with Chocolate Balsamic Reduction. The sweetness of HERSHEY'S SPECIAL DARK Chocolate Chips and HERSHEY'S SPECIAL DARK Chocolate Syrup comes together with tangy vinegar for a flavorful, balanced side dish. Unexpected and delicious!
Heat convection oven to 325°F (standard oven: 375°F). Place parchment paper on sheet pan. Spread washed carrots in single layer on prepared sheet pan; drizzle with olive oil. Sprinkle salt evenly over carrots, and lay thyme sprigs on top.
Bake 35 to 45 minutes, shaking pan and turning once or twice until carrots are tender throughout.
While carrots are cooking, make the CHOCOLATE BALSAMIC REDUCTION: Pour vinegar in medium heavy-bottomed saucepan, simmering over medium-low heat until reduced to 8 fl. oz. (1 cup). Remove pan from heat; add HERSHEY'S SPECIAL DARK Chocolate Chips. Let chocolate melt for 30 seconds. Using a wooden spoon, stir sauce until chocolate has melted completely and sauce is smooth. Add HERSHEY'S SPECIAL DARK Chocolate Syrup, stirring well. Cover pan to keep sauce warm until ready to serve carrots.
To serve, discard thyme and arrange carrots on serving dish. Drizzle carrots generously with reduction sauce.* If possible, serve immediately, as the reduction sauce hardens as it cools.
Step 4: Any remaining CHOCOLATE BALSAMIC REDUCTION sauce can be stored in airtight container in refrigerator for up to two weeks. The sauce will need to come to room temperature and slightly warmed before using.