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.

Ivy Odom
Source: EatingWell.com, October 2019
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 1g 2% DV; carbohydrates 36g 12% DV; exchange other carbs 2.5; dietary fiber 4g 16% DV; sugars 32g; fat 4g 6% DV; saturated fat 2g 10% DV; cholesterol -1mg; vitamin a iu -1IU; niacin equivalents 0.8mg 6% DV; vitamin b6 0.2mg 11% DV; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 324mg 13% DV; thiamin -1mg -100% DV; added sugar 6g; calories from fat 36kcal; percent of calories from carbs 77; percent of calories from fat 19; percent of calories from protein 2; percent of calories from sat fat 9.