DRIED CALIMYRNA FIGS RECIPES
ROASTED CARROTS WITH CALIMYRNA FIG DRESSING RECIPE ...
Whole roasted carrots make quite a statement on the dinner table when they're topped with a port wine-and-fig dressing. In this recipe, we like dried Calimyrna figs because they're a tad less sweet than Mission figs and taste slightly nutty as well.
Provided by Nora Singley
Categories Vegan Thanksgiving Side Dish Recipes
Total Time 50 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Trim carrot greens and reserve for garnish, if desired (see Tip). Place the carrots on a rimmed baking sheet and toss with 2 tablespoons oil, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper. Roast, stirring occasionally, until deeply golden, 30 to 40 minutes.
- Meanwhile, place port in a small saucepan. Bring to a boil over high heat and cook until reduced by half, 3 to 4 minutes. Remove from heat; add vinegar, the remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Transfer to a small bowl and stir in figs.
- Transfer the carrots to a serving platter. Top with the dressing and hazelnuts. Drizzle with oil and sprinkle with Maldon salt, if desired. Garnish with the fried greens, if desired.
Nutrition Facts : Calories 146 calories, CarbohydrateContent 17.3 g, FatContent 7.3 g, FiberContent 4.3 g, ProteinContent 1.9 g, SaturatedFatContent 0.9 g, SodiumContent 245.6 mg, SugarContent 9.4 g
ROASTED CARROTS WITH CALIMYRNA FIG DRESSING RECIPE ...
Whole roasted carrots make quite a statement on the dinner table when they're topped with a port wine-and-fig dressing. In this recipe, we like dried Calimyrna figs because they're a tad less sweet than Mission figs and taste slightly nutty as well.
Provided by Nora Singley
Categories Vegan Thanksgiving Side Dish Recipes
Total Time 50 minutes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Trim carrot greens and reserve for garnish, if desired (see Tip). Place the carrots on a rimmed baking sheet and toss with 2 tablespoons oil, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper. Roast, stirring occasionally, until deeply golden, 30 to 40 minutes.
- Meanwhile, place port in a small saucepan. Bring to a boil over high heat and cook until reduced by half, 3 to 4 minutes. Remove from heat; add vinegar, the remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Transfer to a small bowl and stir in figs.
- Transfer the carrots to a serving platter. Top with the dressing and hazelnuts. Drizzle with oil and sprinkle with Maldon salt, if desired. Garnish with the fried greens, if desired.
Nutrition Facts : Calories 146 calories, CarbohydrateContent 17.3 g, FatContent 7.3 g, FiberContent 4.3 g, ProteinContent 1.9 g, SaturatedFatContent 0.9 g, SodiumContent 245.6 mg, SugarContent 9.4 g
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