Roasted figs with lemon basil and fennel microgreens
The figs' nutty sweetness brings out the fennel flavor while the mild citrus notes of the lemon basil microgreens add a refreshing lift. Deep purple figs look particularly striking with these tiny green leaves.
Ingredients
- 1 pint fresh figs
- 1 1/2 tsp lightly crushed fennel seeds
- 1/4 cup loosely packed lemon basil microgreens may substitute with lemon balm microgreens
- 1/4 cup loosely packed fennel microgreens
Instructions
- Preheat the oven to 375 degrees F
- Cut stems off the figs and cut each fig lengthwise in half. Place the figs, cut side down, on a baking sheet and sprinkle with the fennel seeds.1 pint fresh figs, 1 1/2 tsp lightly crushed fennel seeds
- Bake until the figs have released their juices but still hold their shape. About 20 minutes
- Serve warm with the lemon basil and fennel microgreens scattered on top1/4 cup loosely packed lemon basil microgreens, 1/4 cup loosely packed fennel microgreens