Rating: 4.5 stars
3 Ratings
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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.

Source: EatingWell Magazine, November/December 2017


Recipe Summary

20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

2 carrots
146 calories; protein 1.9g; carbohydrates 17.3g; dietary fiber 4.3g; sugars 9.4g; fat 7.3g; saturated fat 0.9g; vitamin a iu 20383.2IU; vitamin c 7.5mg; folate 27.9mcg; calcium 54.8mg; iron 0.7mg; magnesium 25.6mg; potassium 464.3mg; sodium 245.6mg.

2 1/2 vegetable, 1 1/2 fat