These Roasted Figs are fabulous! Those naturally sweet figs become extraordinary when roasted, intensifying their flavor and making them the star of any meal.
They are so easy to make! Ripe figs, a bit of red onion, a drizzle of olive oil, a dash of balsamic vinegar, and a pinch of salt – all coming together to create a mouthwatering treat.
One of the beauties of these Roasted Figs is their adaptability. As a side dish, these succulent figs balance roasted or grilled meats. Alternatively, they can take center stage on a cheese board, offering a contrast to the creaminess of the cheese. Or add them to a cottage cheese bowl or oatmeal. You can serve them hot, fresh out of the oven, or at room temperature.
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
Fresh figs: Choose figs that are firm with a hint of softness but not squishy at all. They should still sit in the perfect fig shape. Look for ones that have unblemished skin and are dry to the touch.
Fresh thyme: Fresh thyme is best here, but you can substitute dried. Use around 1-2 teaspoons of dried leaves.
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Find a baking dish that allows the fig and onion to sit in a single layer. If they are too close, the fruit will sweat rather than roast.
- You can still make this recipe if you have some under-ripe figs, but you may need a little brown sugar to sweeten the figs.
- When drizzling the oil and balsamic, try to make sure that each piece of fig and onion is coated; this gives you the best color and flavor to the finished dish.
Why You'll Love These Roasted Figs
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious dishes.
- Swap the thyme for fresh rosemary.
- Swap the red onion for halves or quartered shallots.
- You can replace the figs with a stone fruit like plums or peaches.
- Place a wheel of brie in the center of your baking dish and bake with the figs until it is gooey. Serve with crusty bread for scooping cheese and sweet figs up
Serve the roasted figs next to a juicy roast chicken or pork tenderloin. Or as a side with the perfect steak or some juicy lamb chops.
Alternatively, add the figs to a cheese board or cottage cheese bowl.
For an easy appetizer, spread some toast points with goat's cheese or blue cheese and top with a fig and a little onion.
If you make these Roasted Figs, please come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
- 8 fresh figs halved
- 1 red onion peeled and sliced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- a few sprigs of fresh thyme
- Pre-heat the oven to 400ºF/200ºC
- Place the fig halves and onion slices in a baking dish.8 fresh figs1 red onion
- Drizzle with olive oil and balsamic vinegar, then sprinkle over the salt and pepper.1 tablespoon olive oil1 tablespoon balsamic vinegar¼ teaspoon salt¼ teaspoon pepper
- Add the thyme leaves and roast for 20-25 minutes until the figs have softened fully.a few sprigs of fresh thyme
- Serve with extra thyme, hot from the oven or at room temperature.
Nutrition is per serving