Baked Carrots with Cumin, Thyme, Butter and Chardonnay

Name: Baked Carrots with Cumin, Thyme, Butter and Chardonnay
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 1 pound baby carrots, preferably organic, scrubbed and left whole, tops removed; 1/2 teaspoon cumin seeds, crushed; 1 handful fresh thyme leaves; 4 knobs butter (about 4 tablespoons); Salt and freshly ground black pepper; 1 glass Chardonnay (about 5 ounces)

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Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: 4 servings

I love this dish made with baby carrots, but feel free to use fat old ones sliced at an angle if you please. Butter and wine make a fantastic sauce which just makes it for me. Serve with anything you like.

Total: 55 min

Prep: 10 min
Cook: 45 min

Yield: 4 servings

Ingredients

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1 pound baby carrots, preferably organic, scrubbed and left whole, tops removed

1/2 teaspoon cumin seeds, crushed

1 handful fresh thyme leaves

4 knobs butter (about 4 tablespoons)

Salt and freshly ground black pepper

1 glass Chardonnay (about 5 ounces)

Directions

Preheat the oven to 425 degrees F. Tear off around 5feet of kitchen foil and fold it in half to give you double thickness. Place everything but the wine and seasoning in the middle of the foil. Bring up the sides and pour in the white wine. Season well. Fold or scrunch the foil together to seal. Cook in the preheated oven for 45 minutes until the carrots are tender. You may need to cook it for longer if the carrots are bigger than baby ones;