Carrots, Sautéed with Toasted Walnuts and Sliced Calimyrna Figs – Lauren Groveman
Sautéed carrots with toasted walnuts and sliced Calimyrna figs – a colorful, texturally diverse side dish perfect for any meal, especially Thanksgiving. Try it now!
Ingredients
- 2 1/2 pounds carrots, peeled and sliced 1/2-inch thick on the diagonal
- 1 stick (1/4 pound) butter
- 1 cup walnuts halves
- About 9 ounces dried Calimyrna figs (2 cups whole figs)
- 1 1/2 to 2 tablespoons chopped flat-leaf Italian parsley
More Like This
Sauteed Carrots with Turmeric and Cumin – Tastefully Balanced
tastefullybalanced.com
Roasted Carrots and Parsnips with Fig Butter | Williams Sonoma
williams-sonoma.com
Baby Carrots with California Dried Figs & Ginger - California Figs - California Figs
californiafigs.com
Roasted Carrots and Parsnips with Garlic, Citrus, and Sage
cleanplates.com
Roasted California Figs with Cauliflower and Carrots - California Figs - California Figs
californiafigs.com
Roasted Carrots with Herby Vinaigrette | Savory
savoryonline.com
Sweet and Spiced Roasted Squash and Carrots
tasteofhome.com
Roasted Carrots with Citrus Vinaigrette Recipe | Epicurious
epicurious.com