Roasted Veggies Bacon And Pan Fried Figs Recipe 435

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HONEY FIGS WITH BACON



Honey Figs with Bacon image

Treat your family to delectable Honey Figs with Bacon! The sweet and salty flavor in these bacon-wrapped honey figs is the perfect combination.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings, 3 figs each

Number Of Ingredients 5

24 dried figs
1/2 cup PHILADELPHIA Honey Pecan Cream Cheese Spread
12 slices OSCAR MAYER Bacon, cut in half
1/2 cup honey
dash ground red pepper (cayenne)

Steps:

  • Heat oven to 375°F.
  • Remove and discard stems from figs. Cut lengthwise slit in each fig, being careful to not completely cut through fig.
  • Fill slits with cream cheese spread; press figs together to enclose cream cheese. Wrap with bacon; secure with wooden toothpicks. Place in single layer in shallow foil-lined pan.
  • Mix honey and ground pepper until blended. Brush half the honey mixture onto figs.
  • Bake 20 to 25 min. or until bacon is crisp. Remove and discard toothpicks.
  • Drizzle figs with remaining honey mixture before serving.

Nutrition Facts : Calories 240, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 310 mg, Carbohydrate 38 g, Fiber 3 g, Sugar 33 g, Protein 7 g

ROASTED VEGGIES, BACON, AND PAN-FRIED FIGS RECIPE - (4.3/5)



Roasted Veggies, Bacon, and Pan-Fried Figs Recipe - (4.3/5) image

Provided by erinstargirl

Number Of Ingredients 7

2 organic sweet potato scrubbed well, ends removed, and spiralized on the thinnest setting
1 medium organic beet scrubbed well, ends removed, and spiralized on the thinnest setting
1 medium organic zucchini washed, ends removed, and spiralized on the thinnest setting
12 slices uncured pastured bacon
1 TB rendered bacon fat
8 organic dried Calimyrna golden figs, sliced
Sea salt, to taste

Steps:

  • Preheat oven to 400° F and line a sheet pan with parchment paper or a silicone mat. Arrange the vegetables in this order: sweet potato, zucchini, beets so that the zucchini doesn't burn. Sprinkle with sea salt. Roast the vegetables 12-15 minutes, carefully flip each section with a spatula and return to the oven. Continue roasting another 12-15 minutes. * Usually my nose tells me when the sweet potatoes are done! Roast the bacon for about 20-25 minutes and remove it from the oven. Once the vegetables are golden in color, give them a final toss, mixing them all together. About five minutes before the time is up, bring 1 TB of rendered bacon fat to medium heat in a cast iron skillet. Add the fig slices and let them heat through caramelize, stirring occasionally. Just for a few minutes. Remove from heat and remove vegetables and bacon from the oven. Divide the vegetables evenly among four plates, wrap bacon slices around the base of each pile of vegetables, and add the fig slices. Serve with a cuppa bone broth and some garlic wilted greens for a balanced breakfast!

BACON-WRAPPED FIGS



Bacon-Wrapped Figs image

Make crowd-pleasing bacon-wrapped figs to serve as an irresistible appetizer with this super simple recipe.

Provided by Molly Watson

Categories     Appetizer

Time 20m

Yield 6

Number Of Ingredients 2

12 figs
3 to 6 pieces thin-cut bacon or pancetta

Steps:

  • Rinse the figs clean and pat them dry. Trim off any excess stem from them and set them aside.*
  • Cut each piece of bacon in half lengthwise so you have long, skinny strips of bacon to work with. If you want to use less bacon per fig, cut them in half crosswise as well.
  • Wrap each fig with a strip of bacon. The bacon should wrap around several times; have it overlap as little as possible. This method will help the bacon stay on without the help of toothpicks. If you want to use shorter bacon strips, you may need to use a toothpick to secure the bacon in place; once the bacon is cooked, it should hold in place on its own so you can remove the toothpicks as it cooks or before serving.
  • You can now cook them one of two ways, on the stove or under a broiler:​ ​​ On the Stove : Heat a large frying pan over medium-high heat. Set the bacon-wrapped figs in the pan and cook, turning as each side browns and crisps up, until all sides of the bacon are done to your liking. Remove the figs, setting them on several layers of paper towels to blot off any excess fat before serving them piping hot.​​ Under a Broiler : Heat a broiler. Set the figs on a baking sheet. Turn the figs as needed to brown and crisp the bacon on all sides. As above, transfer the figs to several layers of paper towels to blot off any excess fat before serving them piping hot. *If you want to gild the lily, cut a vertical slit in the sides of the figs before wrapping them and insert a peeled almond or a nub of blue cheese or a bit of goat cheese in the center, then proceed with Step #3.

Nutrition Facts : Calories 78 kcal, Carbohydrate 7 g, Cholesterol 11 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 5 g, Fat 4 g, ServingSize 6 servings, UnsaturatedFat 0 g

ONE PAN OVEN ROASTED VEGETABLES



One Pan Oven Roasted Vegetables image

Quick and easy oven roasted vegetables recipe, homemade with simple ingredients in one pan or sheet pan in 30 minutes. Great as a side dish or main dish.

Provided by Abeer

Categories     Main Course

Time 30m

Number Of Ingredients 15

1 cup Zucchini (Sliced into circles)
1 cup Squash (Sliced into circles)
1/2 cup Carrots (Sliced into circles)
1 Potato (Large, Cut into small 1 inch pieces)
1/2 cup Cauliflower (Cut into small florets)
1/2 cup Broccoli (Cut into small florets)
1/2 cup Onion (Cut into 2 inch pieces)
1/2 cup Peppers (Red, green or yellow)
2 cloves Garlic (Finely minced)
4-5 tbsp Olive oil
1-2 tbsp Italian seasoning
Salt (To taste)
Pepper (To taste)
1/2 tsp Red chili flakes (Optional)
1-2 tbsp Parmesan cheese (For topping)

Steps:

  • Line a large sheet pan with foil paper. (Dimensions: 18 x13).
  • Place the zucchini, squash, carrots, potatoes, cauliflower, broccoli, onion, peppers, garlic on the sheet pan.
  • Drizzle olive oil all over the vegetables.
  • Sprinkle Italian seasoning, salt, pepper, red chili flakes over the veggies.
  • Toss everything together until vegetables are evenly coated.
  • Bake at 400 degrees for 20-25 minutes, making sure to toss the vegetables halfway through for even cooking.
  • Remove from oven and sprinkle parmesan cheese.
  • Serve immediately. Enjoy!

Nutrition Facts : Calories 99 kcal, Carbohydrate 19 g, Protein 3 g, Fat 1 g, Sodium 178 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

BACON-WRAPPED FIGS



Bacon-Wrapped Figs image

Serve your guests with these baked figs wrapped with bacon - a delicious appetizer.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 30

Number Of Ingredients 4

1 package (12 oz) Canadian bacon
2 packages (8 oz each) dried whole Calimyrna figs, stems removed
30 pistachio nuts
30 small fresh basil leaves

Steps:

  • Heat oven to 425°F. Spray 15x10x1- inch pan with cooking spray.
  • Cut each bacon slice in half. Cut slit in each fig; stuff with nut. Place basil leaf on bacon piece; wrap around fig. Place seam side down in pan.
  • Bake 8 to 10 minutes or until bacon is brown. Serve warm with toothpicks.

Nutrition Facts : Calories 55, Carbohydrate 10 g, Cholesterol 5 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg

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