Baked Carrots with Cumin, Thyme, Butter and Chardonnay

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.
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  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 servings
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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)


  1. 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;