Roasted Carrots with Calimyrna Fig Dressing
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.
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.
2 1/2 vegetable, 1 1/2 fat