Simply Beautiful | Simply Delicious

Baby Carrots with California Dried Figs & Ginger

By Chef Robert Del Grande, Restaurant RDG & Bar Annie


  • 1 pound whole baby carrots
  • 4 tablespoon butter
  • 8 California dried Mission Figs: minced or thinly sliced
  • 4 garlic cloves: minced
  • 2 tablespoon fresh ginger (1/4 oz): minced
  • 1/2 cup chopped cilantro
  • pinch salt
  • pinch pepper
  • juice of 1/2 lime


    • cilantro sprigs


    Peel the carrots. Put the carrots in broad skillet so the carrots lay flat. Add enough water to cover the carrots. Add a pinch of salt. Bring the water to a boil, then simmer until the carrots are tender. Carefully pour off all of the water. Return the skillet to the heat. Add the butter to the skillet. Add the minced figs, garlic and ginger. Slowly sauté the carrots with the figs and the ginger until the ingredients are lightly caramelized. Add the chopped cilantro, salt and pepper, and lime juice. Quickly stir to wilt the cilantro. Transfer the carrots to a serving platter. Spoon the fig and ginger mixture over the carrots. Garnish with additional cilantro sprigs and serve. Note: Alternatively, slice carrots can be used as well

    Serves: 4;

    NUTRITION FACTS (per serving)

    Daily Values

    Fig Type

    • Dried


    • Salads and Sides

    © 2019 California Fig Advisory Board