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.
Recipe courtesy of Jamie Oliver
Save Recipe Print
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
4 servings

Ingredients

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;

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

The Baked Potato

Recipe courtesy of Alton Brown

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Baked Pork Chop

Recipe courtesy of Food Network Kitchen

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Baked Ziti

Recipe courtesy of Ree Drummond

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Baked Meatballs

Recipe courtesy of Alton Brown

Baked Potato Wedges

Recipe courtesy of Ina Garten

Baked Brie

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories