Baked Carrots With Cumin Thyme Butter And Chardonnay Recipes

BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY

Baked Carrots With Cumin, Thyme, Butter and Chardonnay image

From Food Network, courtesy Jamie Oliver. The butter and wine make a fantastic sauce. You can substitute whole carrots sliced at an angle for the baby carrots. Cooked in a foil pouch.

Provided by swissms

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb baby carrots
1/2 teaspoon cumin seed, crushed
1 handful fresh thyme leave
4 tablespoons butter
salt, to taste
fresh ground black pepper, to taste
5 ounces Chardonnay wine

Steps:

Preheat oven to 425°F.
Tear off about 5 feet of aluminum foil and fold it in half.
Place the carrots, cumin seeds, thyme leaves, butter, and salt and pepper in the middle of the foil.
Bring up the sides of the foil and pour in the wine. Fold or scrunch the foil together and seal.
Cook for 45 minutes or until the carrots are tender.

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