Roasted Carrots With Cumin & White Wine

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Total Time
5 mins
50 mins

Baby carrots wrapped in a parcel of greaseproof paper and roasted in the oven with white wine and cumin seeds for a deliciously flavored carrot side dish.

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  1. Pre-heat the oven to 425°F.
  2. Place the carrots in greaseproof paper in a roasting tin.
  3. Pour over the white wine and add the butter to the carrots. Sprinkle over the cumin seeds and toss the carrots until evenly coated.
  4. Fold the greaseproof paper to seal in the moisture and cook in the oven for 45-50 minutes or until the carrots are cooked but still crunchy.