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    You are in: Home / Thanksgiving / Baked Carrots With Cumin, Thyme, Butter and Chardonnay Recipe
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    Baked Carrots With Cumin, Thyme, Butter and Chardonnay

    Average Rating:

    3 Total Reviews

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    • on October 13, 2009

      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.

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    • on October 04, 2009

      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.

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    • on September 15, 2009

      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!

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    Nutritional Facts for Baked Carrots With Cumin, Thyme, Butter and Chardonnay

    Serving Size: 1 (163 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 172.0
     
    Calories from Fat 105
    61%
    Total Fat 11.7 g
    18%
    Saturated Fat 7.3 g
    36%
    Cholesterol 30.5 mg
    10%
    Sodium 172.5 mg
    7%
    Total Carbohydrate 10.4 g
    3%
    Dietary Fiber 2.0 g
    8%
    Sugars 5.7 g
    23%
    Protein 0.9 g
    1%

    The following items or measurements are not included:

    fresh thyme leaves

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