Honey-Roasted Figs with Yogurt and Pecans

Deliciously sweet figs, honey-roasted until soft and jammy, served over creamy Greek yogurt, chopped candied pecans, and a drizzle of the decadent sauce. A wonderful breakfast, snack, or dessert!

My local grocery store had some ripe figs on sale, so I grabbed some to make this delicious honey-roasted figs with yogurt and pecans recipe for breakfast. The tart, creamy yogurt paired nicely with the spiced, honey-coated roasted figs, a drizzle of the sauce, and the crunchy pecans. It was a really delicious way to start the day, and I look forward to making it again soon. My son also thought these roasted figs were fantastic, and I have a feeling they would be delicious on some ice cream.

Honey-Roasted Figs with Yogurt and Pecans

Ingredients:

• 8 ripe, fresh figs, halved lengthwise
• 3 tbsp honey
• 1 tbsp salted butter
• 1 tbsp orange juice (or Mandarin juice)
• ½ tsp orange zest (or Mandarin zest)
• ½ tsp ground cinnamon

Serving:

• Greek yogurt
• Candied pecans, chopped
• Fresh parsley or thyme leaves, chopped, optional

How to Make Honey-Roasted Figs with Yogurt and Pecans:

Preheat the oven to 350 degrees. Line a small baking sheet with parchment paper.

Halve the figs lengthwise and place them cut side up on the prepared baking sheet.

In a small glass jar, microwave the honey, butter, orange juice, zest, and cinnamon until the butter is melted. Whisk until well combined.

Spoon the honey mixture over all the figs, making sure the halves get a good coating.

Roast for 25-30 minutes, or until the figs are jammy and soft.

Remove from the oven and let cool for 10 minutes before serving.

Serve fig halves over Greek yogurt or ice cream. Drizzle some of the syrup from the baking sheet over the top.

Top with chopped candied pecans and parsley, if using.

If you have leftovers, store fully cooled figs in the syrup from the baking sheet in an airtight container for up to 3 days.