baby carrots on a white plate with balsamic chocolate syrup drizzled and rosemary sprinkled on the plate. Bhetter with Bhang logo text beside

Bhang Baby Carrots

Recipe: Roasted Baby Carrots with Balsamic-Bitter Chocolate Syrup

When we think about cannabis-infused foods we tend to think of sweet treats: brownies, cookies, gummies, the list goes on. But cannabis is a very diverse ingredient and we found a way to add a little cannabis to your daily dose of vegetables with this recipe for Roasted Baby Carrots with Balsamic-Bitter Bhang Chocolate Syrup. That’s right, cannabis-infused chocolate as a sauce for baby carrots.

Here’s what you’ll need for the carrots:

  • 3 pounds of baby carrots
  • 3 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons of kosher salt
  • 5 sprigs of fresh thyme
  • ¼ cup of sugar
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of freshly grated nutmeg
  • ½ teaspoon of ground allspice

What you’ll need for the syrup:

  • ½ cup of aged balsamic vinegar
  • ½ ounce of Bhang Dark Chocolate, chopped
  • ½ teaspoon honey
  • Generous pinch kosher salt


  1. Preheat the oven to 375 degrees fahrenheit
  2. Place the carrots on a sheet pan in a single layer and drizzle them with olive oil. Sprinkle salt over the carrots and lay thyme sprigs on top
  3. Roast until the carrots are tender and brown in spots, turning once or twice, for about 35 minutes
  4. The syrup should be made while the carrots are cooking. Start by putting the vinegar in a small saucepan and simmer over medium-low heat until it’s reduced to ¼ cup
  5. Remove the pan from the heat and add the Bhang THC Dark Chocolate
  6. Let the chocolate melt for 30 seconds and then stir it until the chocolate has melted into a smooth consistency
  7. Stir in the honey and salt
  8. When serving, discard the thyme and arrange the carrots on a serving dish. Drizzle the syrup generously on top and serve immediately


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