Luscious fresh figs are roasted with grapes, walnuts, thyme, fruity olive oil, and sea salt for a delicious and healthy dessert. Recently I attended a dinner for the launch of Star California extra-virgin olive oil, and they were kind enough to send me home with a bottle to try out. I thought its light and fruity taste would pair well with this rich and sweet dessert. (While I was a guest at the dinner, I was not paid to write this post.)
No one will miss the sugar, as these fruits are loaded with natural sweetness.
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Roasted figs and grapes with walnuts, thyme, and sea salt
- 1.5 pounds figs fresh
- 8 ounces grapes seedless, organic
- 1 cup walnuts raw (85 g)
- 2 tbsp olive oil (extra virgin)
- 1/2 tsp sea salt (omit for very low sodium diets)
- 1 lemons
- 3-4 sprigs thyme (fresh)
- Preheat oven to 400F (180C/gas mark 6).
- Wash the figs and grapes thoroughly and remove the stems. Put in a large baking dish with the walnuts and thyme. Pour the oil over, and mix until everything is well coated. Grate the lemon zest over the top using a fine grater or Microplane zester.
- Use your fingers to sprinkle the coarse sea salt (if using) evenly over the top.
- Bake for 10 minutes, then stir. Bake for another 3-5 minutes until the figs begin to turn golden brown. Cool to room temperature. Top with additional lemon zest and thyme sprigs.
- Serve as is, or add your favorite soft cheese—cashew cheese, yogurt cheese, Brie, or goat cheese.
- 209 calories
- 13 g fat
- 1 g saturated fat
- 4 g monounsaturated fat
- 7 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 142 mg sodium (2 mg sodium with salt omitted)
- 323 mg potassium
- 24 g carbohydrate
- 4 g fiber
- 19 g sugars
- 3 g protein
- 6 Weight Watchers Points Plus