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Roasted Carrots with Fresh Figs ~ Pomegranate Glaze and Pistachios


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

The dish up-close – you can see the caramelization
Served here with Vintage Serving Pieces and a Vintage Ironstone Platter

This is the Ultimate Side Dish!
Similar flavors to Tzimmes; often part of the Rosh Hashanah meal, when it is traditional to eat sweet and honey-flavored dishes.

Roasted Colorful Carrots are roasted in a hot oven until caramelized ~ then Fresh Figs are added to the pan (yes a one pan recipe!) with Pistachios and a Pomegranate-Honey Glaze. When roasted, the carrots and figs develop a natural sweetness.

Here is a colorful, balanced side-dish that excites the palate rather than weigh it down. The perfect combination of roasted veggies & fruits with nuts, herbs and a zippy (well….zesty!) glaze.

Vegan too! I’ve added a little coconut oil to the glaze for body and flavor – truly delicious. Top the dish with fresh chopped herbs for a well rounded taste.

Use the freshest quality ingredients here – you’ll taste the difference. Find carrots and figs at your local farmers’ market, and pomegranate molasses is available at health food shops.
Carrots are highly nutritious and a  particularly good source of beta-carotene, fiber, vitamin K, potassium and antioxidants. The greatest nutritional interest in carrots stems from their phytochemical content, but research has also focused on carrots as a source of fiber.


Organic Orange, Yellow and White Carrots used in the recipe
Fresh Local Figs with Pomegranate Molasses, Pistachios and Fresh Herbs
Fresh Figs, Pistachios and a Pomegranate-Honey Glaze are brushed on
The ultimate side dish, full of flavors and textures
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