Fig and Rosemary Roasted Carrots with Elderberry Syrup

Recipe by @momunderpressure / Michele Narsinghani

You will definitely want to make these Fig and Rosemary Roasted Carrots for the holidays. They are the easiest side and are SO good! We always have a jar of fig jam in the pantry during the holidays so using it in the marinade for these carrots was a no-brainer! A drizzle of Sambucol Black Elderberry Syrup right before serving adds much-needed immune support* for this time of year.


  • 2 lbs carrots, washed and peeled
  • 1/4 cup olive oil
  • 2 tbsp fig jam
  • 2 tbsp orange juice
  • 1 tbsp fresh rosemary, chopped
  • 3/4 tsp salt, or to taste
  • 2 tsp Sambucol Black Elderberry Syrup
  • dried cranberries and toasted walnuts for serving


  1. Preheat oven to 425 degrees F.
  2. Place carrots on a large sheet tray. Mix together olive oil, fig jam, orange juice, rosemary, and salt. Pour marinade over carrots and toss until carrots are evenly coated. You will probably only need about 3/4 of the marinade.
  3. Bake for 25-30 min until carrots are fork-tender. Flip halfway through cooking.
  4. Remove carrots from the oven and drizzle with Sambucol Black Elderberry Syrup.
  5. Top with dried cranberries and chopped toasted walnuts before serving.