​Roasted Carrots with Fig & Honey Conserve

​This rich, sweet and satisfying side-dish may become your new favorite. Don’t forget to save room for the main course! 

​2 lb. carrots (multicolor carrots are especially nice)
2 Tbs. olive oil
coarse salt and pepper
½ C. butter
½ C. Tait Farm Fig & Honey Conserve
½ C. toasted hazelnuts, coarsely chopped
optional: ¼ C. chopped fresh parsley

Preheat oven to 375 degrees. If the carrots are small and tender, don’t peel them – leave them whole. If the carrots are large, peel them if you wish, and slice them lengthwise into halves or quarters. Spread the carrots in a single layer on a rimmed baking sheet; coat them with oil and sprinkle with salt and pepper. Roast them until they are tender when pierced with a knife – about 40-45 minutes. Baking time will depend on the size and thickness of the carrots. (Check small carrots at 30 minutes.) In a small saucepan, melt the butter. Stir in the Fig & Honey Conserve. Arrange the roasted carrots on a platter, pour the sauce over them, and sprinkle with the hazelnuts and parsley.