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Roasted Figs Grapes glutenfree sugarfree

Roasted figs and grapes with walnuts, thyme, and sea salt

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Mediterranean
Servings 8 servings

Ingredients
  

  • 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)

Instructions
 

  • 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.

Notes

Per serving:
  • 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
If you can't get fresh figs (when they're in season here, our neighbors beg people to take them) you can use dried Mission or Calmyrna figs (about 16 oz/450 g). I use a combination of red and green grapes for nice color and texture. The inspiration for this recipe came from Martha Stewart Living.