Best 6 Roasted Rosemary Skewered Figs Recipes

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**Roasted Rosemary Skewered Figs: A Delightful Symphony of Sweet and Savory Flavors**

Indulge in a culinary journey with our roasted rosemary skewered figs, a delectable appetizer or side dish that tantalizes the taste buds with its unique blend of sweet and savory flavors. Fresh figs, with their naturally sweet and juicy flesh, are skillfully skewered and roasted to perfection, caramelizing their sugars and intensifying their natural sweetness. The addition of aromatic rosemary sprigs infuses the figs with a delightful herbal fragrance, while a drizzle of balsamic glaze adds a touch of tangy sweetness. This recipe is not only visually appealing but also incredibly easy to prepare, making it a perfect choice for both casual gatherings and elegant dinner parties. Discover the art of creating this delightful dish and explore variations such as wrapping the figs in prosciutto or stuffing them with goat cheese for an extra layer of richness and complexity.

Let's cook with our recipes!

HONEY, BALSAMIC & ROSEMARY ROASTED FIGS



Honey, Balsamic & Rosemary Roasted Figs image

These roasted figs are brimming with sweet-and-savory flavors. The final dish tastes like a less sweet, chunkier version of fig jam but also delivers savory depth, thanks to the rosemary and salt. Add these roasted figs atop yogurt, ice cream, toast or even grilled pork or chicken.

Provided by Ivy Odom

Categories     Healthy Fig Recipes

Time 35m

Number Of Ingredients 8

2 pounds firm-ripe fresh figs (about 35 figs), halved lengthwise
3 tablespoons aged balsamic vinegar
2 tablespoons honey
½ teaspoon vanilla extract
1 teaspoon kosher salt
5 sprigs rosemary
2 tablespoons unsalted butter, cubed
½ teaspoon lemon zest (from 1 lemon)

Steps:

  • 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 preheated oven until figs soften slightly, about 10 minutes. Remove from oven; flip figs using tongs. Sprinkle baking sheet evenly with butter cubes.
  • 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.

Nutrition Facts : Calories 175 calories, Carbohydrate 36 g, Fat 4 g, Fiber 4 g, Protein 1 g, SaturatedFat 2 g, Sodium 324 mg, Sugar 32 g

GRILLED ROSEMARY SHRIMP SKEWERS



Grilled Rosemary Shrimp Skewers image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 31m

Yield 4 to 6 servings

Number Of Ingredients 12

1 head roasted garlic
1 cup mayonnaise
1/2 lemon, juiced
1 tablespoon thinly sliced fresh chives
3 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves, plus more for garnish
1/3 cup olive oil
1/2 lemon, juiced
Pinch of red pepper flakes
Pinch of salt and freshly ground pepper
1 pound extra-large shrimp (16 to 20 shrimp to the pound), peeled and deveined
Bamboo skewers, soaked in water for 30 minutes

Steps:

  • In a food processor blend together the garlic, mayonnaise and lemon juice. Remove to a small serving bowl and stir in the chives.
  • For the roasted garlic dipping sauce: Heat a cast-iron grill pan.
  • Add the garlic, rosemary, olive oil, lemon juice, red pepper flakes, salt and pepper together in a large bowl. Add the shrimp and toss to coat. Let the shrimp sit at room temperature 15 minutes.
  • For the grilled rosemary shrimp: Skewer the shrimp on the bamboo skewers, about 3 per skewer. Grill the shrimp until cooked through, about 3 minutes on each side. Place the skewers on the platter and garnish with rosemary sprigs. Serve the shrimp with the roasted garlic dipping sauce.

GRILLED PORK TENDERLOIN WITH FRESH FIG SKEWERS



Grilled Pork Tenderloin with Fresh Fig Skewers image

Provided by Karen Adler

Categories     Fruit     Pork     Backyard BBQ     Dinner     Fig     Rosemary     Meat     Pork Tenderloin     Spring     Summer     Grill     Grill/Barbecue     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 8

One (1 to 1 1/4 pounds) pork tenderloin or center-cut pork filet
2 tablespoons olive oil
Fine kosher or sea salt and freshly ground black pepper to taste
4 long rosemary branches or wooden skewers, soaked in water for at least 15 minutes
12 small ripe figs
4 ounces goat cheese
2 teaspoons honey
1 1/2 teaspoons finely chopped fresh rosemary

Steps:

  • Prepare a hot fire in your grill. Brush the tenderloin with the olive oil and season with salt and pepper.
  • Remove the skewers from the water. Pierce the figs through the middle with a metal skewer or ice pick to make a hole. Then thread 3 figs onto each rosemary or wooden skewer. Lightly brush the figs with olive oil.
  • Place the pork tenderloin directly over the fire. Grill for 2 to 3 minutes per side (the center-cut pork loin filet for 5 to 7 minutes per side), turning a quarter turn at a time, until an instant-read meat thermometer inserted in the thickest part registers 140°F for medium and the meat is juicy and slightly pink in the center.
  • At the same time, place the skewered figs over the fire, turning several times and cooking for about 5 to 6 minutes until they are heated through. When they're caramelized and soft, remove the skewers from the heat and keep warm.
  • Let the pork rest for about 5 minutes, and then cut on the diagonal into 1- to 2-inch-thick slices.
  • To serve, arrange 3 slices of pork with a skewer of figs on each plate, all topped with crumbled goat cheese, drizzled with 1/2 teaspoon honey, and a sprinkled with chopped rosemary.

ROASTED CHICKEN WITH FIGS AND ROSEMARY



Roasted Chicken With Figs and Rosemary image

This is truly one of the easiest company-worthy chicken dishes out there. Marinated with citrus zest and rosemary then quickly roasted at high heat, the chicken turns golden, juicy and richly flavored, while the figs cook down into sweet jammy puddles. Use your favorite bone-in chicken parts here, or a mix of pieces. Or if you're starting with a cut up small whole bird (here's a video demonstrating how to do that), add a couple of drumsticks or thighs to reach the 4 1/2 pounds you'll need.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h

Yield 6 servings

Number Of Ingredients 9

4 1/2 pounds bone-in chicken parts
1 tablespoon coarse kosher salt
2 rosemary sprigs, needles removed from stems (discard the stems)
2 garlic cloves, grated on a microplane or finely minced
1/2 teaspoon finely grated orange or lemon zest, plus optional orange or lemon wedges for serving
1/2 teaspoon black pepper
1 pound ripe figs, stemmed and quartered lengthwise
1 to 2 jalapeño or red chile peppers, halved, seeded and thinly sliced
Extra-virgin olive oil, for drizzling

Steps:

  • In a large bowl, toss chicken with salt, rosemary, garlic, citrus zest and pepper. Cover and refrigerate for at least 2 hours and up to overnight (the longer the better).
  • Heat oven to 450 degrees. Spread chicken pieces out on two rimmed baking sheets, making sure there is plenty of room between the pieces. Arrange figs among the chicken pieces, then scatter jalapeño slices on top. Drizzle everything generously with olive oil.
  • Roast, switching the position of the baking pans after 15 minutes so everything browns evenly, until the chicken is golden and cooked through. This should take about 25 to 30 minutes for the breast meat, and 30 to 40 for the dark meat. Serve chicken with the orange or lemon wedges for squeezing, if you like.

Nutrition Facts : @context http, Calories 817, UnsaturatedFat 36 grams, Carbohydrate 17 grams, Fat 57 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 15 grams, Sodium 1000 milligrams, Sugar 13 grams, TransFat 0 grams

GRILLED FRESH FIGS ON ROSEMARY SKEWERS



Grilled Fresh Figs on Rosemary Skewers image

This recipe was posted in one of our local newspapers and it was so good I just had to share it with ZAAR.

Provided by William Uncle Bill

Categories     Dessert

Time 14m

Yield 4 serving(s)

Number Of Ingredients 5

4 stalks fresh rosemary, about 6 inches long
4 large firm ripe figs, any variety,stems trimmed,halved lengthwise
1/4 cup liquid honey
1 tablespoon lemon juice, freshly squeezed
fresh ground black pepper

Steps:

  • Strip the leaves from the bottom of the rosemary stems, leaving about 1 1/2 inches of leaves at the tip.
  • Finely chop 2 tablespoons of the stripped rosemary leaves and set them aside.
  • Place the stems in a bowl and add cold water to cover; soak for at least 30 minutes.
  • Drain the stems and pat them dry with paper towelling.
  • Skewer 2 fig halves crosswise on each rosemary stem.
  • Arrange the skewers on a plate with the cut sides of the figs facing up.
  • In a small bowl, mix together honey and lemon juice.
  • Brush the honey/lemon mixture over the cut side of the figs.
  • Preheat the broiler or grill to medium-high.
  • Grill or broil the figs until they are lightly browned and softened, about 1 to 2 minutes per side.
  • Sprinkle evenly with the reserved rosemary leaves and some black pepper.
  • Serve on the skewers while still hot.

Nutrition Facts : Calories 112.7, Fat 0.2, Sodium 1.5, Carbohydrate 30.1, Fiber 1.9, Sugar 27.9, Protein 0.6

ROASTED ROSEMARY SKEWERED FIGS



Roasted Rosemary Skewered Figs image

Make and share this Roasted Rosemary Skewered Figs recipe from Food.com.

Provided by Steve Sickenberger

Categories     Summer

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

12 fresh figs, stems removed
4 sprigs fresh rosemary (six inches long)
4 tablespoons maple syrup
1 tablespoon apple cider vinegar
1/4 teaspoon mustard powder

Steps:

  • preheat oven to 400 degrees. Skewer 3 whole figs onto each sprig of rosemary.
  • in a small bowl combine maple syrup, vinegar, and mustard.
  • place skewers into an oiled baking dish and roast for 30 min.
  • spoon maple syrup mixture over figs and continue roasting for 15 min basting occasionally.

Tips:

  • Choose ripe, plump figs: Look for figs that are slightly soft to the touch and have no bruises or blemishes.
  • Use good quality rosemary: Fresh rosemary sprigs will give the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
  • Skewer the figs tightly: This will help to keep them from falling apart when you grill them.
  • Grill the figs over medium heat: This will help to prevent them from burning.
  • Baste the figs with honey: This will help to caramelize them and give them a delicious glaze.
  • Serve the figs warm or at room temperature: They are delicious either way.

Conclusion:

Roasted rosemary-skewered figs are a delicious and easy appetizer or snack. They are perfect for a party or a casual get-together. The figs are sweet and juicy, with a slightly smoky flavor from the grill. The rosemary adds a nice herbaceous note, and the honey glaze gives them a touch of sweetness. These figs are sure to be a hit with your guests!

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