1½ pounds carrots (about finger-width thick), with green tops trimmed to about 1-inch
1½ tablespoons extra-virgin olive oil
¾ teaspoon kosher salt
3sprigs fresh thyme
½ cup aged balsamic vinegar
¼ cup Hershey’s® special dark chocolate, chopped
½ teaspoon honey
Generous pinch kosher salt
Preheat the 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 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. Pour the vinegar in a small saucepan and simmer over medium-low heat until reduced to ¼ 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 honey and salt and mix well. Cover the pan to keep the sauce warm until you’re ready to serve the carrots.
To serve, discard the thyme and arrange the carrots on a serving dish. Drizzle them generously with the reduction sauce, and serve immediately.
Any remaining reduction sauce can be stored in an airtight container in the refrigerator for up to two weeks. The sauce will need to come to room temperature and slightly warmed before using.