Baked Carrots With Cumin, Thyme, Butter and Chardonnay

Baked Carrots With Cumin, Thyme, Butter and Chardonnay created by ImPat

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.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@swissms
Contributor
@swissms
Contributor
"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."

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  1. 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.
  2. invictus
    An easy way to cook carrots. Mine could have used a bit more time in the oven, however. They were a bit crunchy still. Unfortunately the rest of the food was done so we ate them that way.
  3. ImPat
    Baked Carrots With Cumin, Thyme, Butter and Chardonnay Created by ImPat
  4. ImPat
    Baked Carrots With Cumin, Thyme, Butter and Chardonnay Created by ImPat
  5. ImPat
    Great easy way to do carrots. I used 1/2lb of regulaar carrots and cut them into batons and followed the recipe for a half serve which was plenty for 3 of us as one of the sides to dinner. Thank you swissms, made for Every Day A Holiday.
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