Roasted Carrots with Calimyrna Fig Dressing

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.