Roasted Carrots with Dark Chocolate Rosemary Sauce

Ingredients

• 2 lb (1 kg) rainbow carrots, scrubbed and halved lengthwise if large
• 2 tbsp (30 mL) olive oil
• 1 pinch each sea salt and freshly ground black pepper
• Dark Chocolate Rosemary Sauce:
• 1/2 cup (125 mL) 35% whipping cream
• 1 tbsp (15 mL) coarsely chopped fresh rosemary
• 1 large clove garlic, coarsely chopped
• 1 1/2 squares (15 g) Lindt EXCELLENCE 70% Cacao Dark Chocolate
• 1 tbsp (15 mL) balsamic glaze (see note, Step 4)
• Chopped fresh parsley (optional)