• 2 lb (1kg) rainbow carrots, scrubbed and halved lengthwise if large
  • 2 tbsp (30mL) olive oil
  • Pinch each of sea salt and freshly ground black pepper

Dark Chocolate Rosemary Sauce

  • ½ cup (125mL) 35% whipping cream
  • 1 tbsp (15mL) coarsely chopped fresh rosemary
  • 1 large clove garlic, coarsely chopped
  • 1½ squares (15g) Lindt Excellence 70% Cacao Dark Chocolate
  • 1 tbsp (15mL) balsamic glaze (see note)
  • Pinch each of sea salt and freshly ground black pepper
  • Chopped fresh parsley (optional)

Note: Balsamic glaze is available in most supermarkets. Find it in the vinegar section.