Roasted Carrots with Calimyrna Fig Dressing

Roasted Carrots with Calimyrna Fig Dressing

2 Reviews
From: EatingWell Magazine, November/December 2017

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.

Ingredients 12 servings

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  • 24 medium carrots with greens (about 3 pounds)
  • ¼ cup extra-virgin olive oil, plus more for garnish
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground pepper, divided
  • ½ cup dry port
  • 2 tablespoons sherry vinegar
  • 8 dried Calimyrna figs, coarsely chopped
  • ⅓ cup toasted hazelnuts, coarsely chopped
  • Maldon salt for garnish

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. 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, ¾ teaspoon kosher salt and ¼ teaspoon pepper. Roast, stirring occasionally, until deeply golden, 30 to 40 minutes.
  3. 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 ¼ teaspoon each salt and pepper. Transfer to a small bowl and stir in figs.
  4. 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.
  • Tips: To turn carrot tops into a cool garnish, make sure the greens are dry, then fry them in hot oil until crisp, about 30 seconds. Drain on paper towels. This also works for herbs like sage or other soft leaves like baby kale.
  • To make ahead: Hold carrots and dressing separately, at room temperature, for up to 2 hours; reheat, if desired, before serving.

Nutrition information

  • Serving size: 2 carrots
  • Per serving: 146 calories; 7 g fat(1 g sat); 4 g fiber; 17 g carbohydrates; 2 g protein; 28 mcg folate; 0 mg cholesterol; 9 g sugars; 0 g added sugars; 20,383 IU vitamin A; 8 mg vitamin C; 55 mg calcium; 1 mg iron; 246 mg sodium; 464 mg potassium
  • Nutrition Bonus: Vitamin A (408% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 1½ fat

Reviews 2

March 07, 2018
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By: Noctowl1216
Not only was this dish tasty and easy to make, but when using the carrot greens as garnish, it truly is a beautiful side to display. Great for parties.
January 05, 2018
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By: viljking
Made this for Christmas and everyone loved it.
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