Fig Braised Carrots & Zucchini
2015-01-28 12:38:18
Want something new and delicious to serve as a side dish for your holiday meal? If so then you will love this recipe for Fig Braised Carrots and Zucchini. This roasted vegetable dish is busting with color and flavor. The purple carrots give this holiday side dish the look of fine dining. The mix of squash, carrots and seasonings will have everyone raving over this recipe. The combination of flavors from the fig and balsamic vinegar will go well with any meal including your roast turkey, roast beef or ham.
Bon Appétit,
Cecelia
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Ingredients
- 8 ounces mini squash
- 6 tri-colored carrots washed and cut into large chunks about 1 – 1.5 inches
- 2 teaspoons olive oil
- 2 tablespoon Fig Preserves
- 1 tablespoon balsamic vinegar
- 1 garlic cloves; minced
- ½ teaspoon Italian Seasoning
- Salt and freshly ground black pepper
- Garnish with fresh chives
Instructions
- In a large mixing bowl mix zucchini and carrots with olive oil, fig preserves, balsamic vinegar, garlic and spices. Toss well and season with salt and pepper. Transfer to a baking sheet and roast at 375 degree approximately 35 – 45 minutes until the vegetables a fork tender. Transfer to serving dish, garnish with chives and serve immediately.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
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