FRESH FIGS WITH ROASTED CARROTS AND FETA

FRESH FIGS WITH ROASTED CARROTS AND FETA image

Yield 4 PEEPS

Number Of Ingredients 14

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1 lb (454 g) small carrots, peeled and trimmed, about 8-10
1 medium (1/2 lb/250 g) red onion, peeled and with the root end intact
2 tbsp (30 mL) extra-virgin olive oil, divided
1/2 tsp (2.5 mL) sea salt
1/8 tsp (.5 mL) ground cinnamon
1/4 tsp (1 mL) freshly ground black pepper
3 cloves garlic, minced
1 tbsp (15 mL) fresh rosemary leaves, coarsely chopped
1/4 cup (60 mL) finely crumbled feta cheese
1 tbsp (15 mL) honey
1 tbsp (15 mL) balsamic vinegar reduction
1/4 tsp (1 mL) sea salt
6 fresh figs, stem trimmed and cut into quarters lengthwise
2 green onions, thinly sliced

Steps:

Heat the oven to 400 F (200 C). Cut the carrots in half lengthwise and the onion into 8 wedges. Toss with 1 Tbsp (15 mL) of the olive oil, 1/2 tsp (2.5 mL) salt, cinnamon, and pepper. Spread out onto a rimmed, parchment lined baking sheet arranging the carrots and onion cut side down. Bake for 15 minutes, then flip the vegetables over, sprinkle with the rosemary and feta, and bake for 15 minutes longer until the carrots are tender and browned. While waiting, stir the honey, balsamic reduction, olive oil and salt together. Transfer the carrots and onion to a serving dish, scraping all the toasty bits left on the tray on to the vegetables. Arrange the figs over the top. Drizzle with the honey mixture and sprinkle with the green onion. Serve warm or at room temperature.