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.
Source: EatingWell Magazine, November/December 2017
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Recipe Summary
Ingredients
Directions
Tips
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
Serving Size: 2 carrots
Per Serving:
146 calories; protein 1.9g 4% DV; carbohydrates 17.3g 6% DV; exchange other carbs 1; dietary fiber 4.3g 17% DV; sugars 9.4g; fat 7.3g 11% DV; saturated fat 0.9g 4% DV; cholesterolmg; vitamin a iu 20383.2IU 408% DV; vitamin c 7.5mg 13% DV; folate 27.9mcg 7% DV; calcium 54.8mg 6% DV; iron 0.7mg 4% DV; magnesium 25.6mg 9% DV; potassium 464.3mg 13% DV; sodium 245.6mg 10% DV.
Exchanges:
2 1/2 vegetable, 1 1/2 fat
