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    Roasted Figs and Carrots


    8 dried figs

    1/4 c orange juice

    3/4 lb carrots, peeled and cut into 1” sticks

    3/4 lb sweet potatoes peeled and cut into 1” sticks

    1/2 lb parsnips, peeled and cut into 1” sticks

    3 garlic cloves, sliced thin

    1 onion, sliced in thin wedges

    2 T olive oil

    1 T molasses

    1 T balsamic vinegar

    3 bay leaves, split in half

    Salt and Pepper



    Combine figs with orange juice and let soak for 20 minutes to 1 hour. Drain and reserve the juice. Preheat oven to 425. Line a large baking sheet with parchment. In a large bowl, combine the figs, carrots, sweet potatoes and parsnips, garlic and onion. Add the olive oil, vinegar and molasses, bay leaves and salt and pepper to taste. Make sure all is coated well and spread out on the baking sheet. Try not to crowd or the vegges may steam and not roast. After about 30-40 minutes when the veggies are cooked, sprinkle with the reserved orange juice and toss again. Taste for seasoning and serve warm or at room temperature.