Baked Carrots With Cumin, Thyme, Butter and Chardonnay

swissms's Note:

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.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 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:

1. Preheat oven to 425°F.
2. Tear off about 5 feet of aluminum foil and fold it in half.
3. Place the carrots, cumin seeds, thyme leaves, butter, and salt and pepper in the middle of the foil.
4. Bring up the sides of the foil and pour in the wine. Fold or scrunch the foil together and seal.
5. Cook for 45 minutes or until the carrots are tender.

Reviews

[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.

[I'mPat]

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.

[Karen Elizabeth]

This was rather fun! I hoped it wasn't going to leak all over my oven, but it didn't! Nice way to do carrots with a lovely flavour to them, the sauce reduces to an aromatic glaze. It took about an hour for my carrots to be tender, but I had used normal carrots cut into batons, maybe that affected the cooking time. Nice recipe, thanks, swissms!