These roasted figs are brimming with sweet-and-savory flavors. The final dish tastes like a less sweet, chunkier version of fig jam but also delivers savory depth, thanks to the rosemary and salt. Add these roasted figs atop yogurt, ice cream, toast or even grilled pork or chicken. Source:, October 2019

Ivy Odom


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Place figs, cut sides up, on a rimmed baking sheet. Drizzle evenly with balsamic vinegar, honey and vanilla; sprinkle with salt. Add rosemary sprigs to baking sheet.

  • Roast in preheated oven until figs soften slightly, about 10 minutes. Remove from oven; flip figs using tongs. Sprinkle baking sheet evenly with butter cubes.

  • Return to oven, and roast at 425 degrees F until butter is melted and balsamic vinegar is thick and syrupy, about 5 minutes. Remove from oven; let cool on baking sheet 10 minutes. Discard rosemary sprigs. Sprinkle figs with lemon zest.

Nutrition Facts

175 calories; 4 g total fat; 2 g saturated fat; 324 mg sodium. 36 g carbohydrates; 4 g fiber; 32 g sugar; 1 g protein; 1 mg niacin equivalents; 6 g added sugar;