Baked Carrots With Cumin, Thyme, Butter and Chardonnay

READY IN: 55mins
Recipe by swissms

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.

Top Review by Sarah

These were good. I cooked them at 400 for an hour. Although if I make them again, I will leave out the cumin, because the rest of my family never likes cumin, and this was no exception.

Ingredients Nutrition


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

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