Honey, Balsamic & Rosemary Roasted Figs

  

Ingredients

2 pounds firm-ripe fresh figs (about 35 figs), halved lengthwise

3 tbsp aged balsamic vinegar

2 tbsp honey

½ tsp vanilla extract

1 tsp kosher salt

5 sprigs rosemary

2 tbsp unsalted butter, cubed

½ tsp lemon zest (from 1 lemon)

 

Preparations

 

Preheat oven to 425 degrees F. Place figs, cut sides up, on a rimmed baking sheet. Drizzle evenly with balsamic vinegar, honey and vanilla; sprinkle with salt. Add rosemary sprigs to baking sheet.  

 

Roast in a preheated oven until figs soften slightly, about 10 minutes. Remove from oven; flip figs using tongs. Sprinkle butter cubes evenly on the baking sheet  

Return to oven, and roast at 425 degrees F until butter is melted and balsamic vinegar is thick and syrupy, about 5 minutes. Remove from oven; let cool on baking sheet 10 minutes. Discard rosemary sprigs. Sprinkle figs with lemon zest. 

 

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