Roasted Carrots with Fresh Figs ~ Pomegranate Glaze and Pistachios

Name: Roasted Carrots with Fresh Figs ~ Pomegranate Glaze and Pistachios
Ingredients: 2 bunches carrots*, small-medium size, about 20 (I have used heirloom orange & yellow carrots.); 1 tablespoon extra virgin olive oil; ⅛ teaspoon sea salt; ⅛ teaspoon freshly cracked black pepper; 1 teaspoon extra virgin olive oil; 6 - 8 medium fresh figs, ripe but firm - cut in half lengthwise; 2 tablespoons pomegranate molasses; 1 tablespoon raw honey; 2 teaspoons coconut oil (can also use butter or extra virgin olive oil); ¼ teaspoon cinnamon; 1 teaspoon fresh garlic, peeled and minced; ¼ cup shelled pistachios, chopped coarsely; 1 teaspoon fresh herbs, thyme & rosemary, chopped

azestforlife.com

The perfect side dish for late summer ~ early fall. Carrots caramelize with the figs with a delectable just-sweet-enough glaze… all roasted…

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Pastry brush
Baking sheet
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Chef's knife
Cutting board
Peeler
Tongs
Microwave
Glass
Measuring spoon
Measuring cup
Aluminum foil
Paper towel

Ingredients

2 bunches carrots*, small-medium size, about 20 (I have used heirloom orange & yellow carrots.)
1 tablespoon extra virgin olive oil
⅛ teaspoon sea salt
⅛ teaspoon freshly cracked black pepper
1 teaspoon extra virgin olive oil
6 - 8 medium fresh figs, ripe but firm - cut in half lengthwise
2 tablespoons pomegranate molasses
1 tablespoon raw honey
2 teaspoons coconut oil (can also use butter or extra virgin olive oil)
¼ teaspoon cinnamon
1 teaspoon fresh garlic, peeled and minced
¼ cup shelled pistachios, chopped coarsely
1 teaspoon fresh herbs, thyme & rosemary, chopped