Baked Carrots With Cumin, Thyme, Butter and Chardonnay

Name: Baked Carrots With Cumin, Thyme, Butter and Chardonnay
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 serving(s)
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

(4)

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.

People talking

Join In Now Join the conversation!

READY IN: 55mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

Submit a Recipe Correction