Baked Carrots With Cumin, Thyme, Butter and Chardonnay |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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. Ingredients:
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.
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