Best Baked Carrots With Cumin Thyme Butter And Chardonnay Recipes

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ROASTED CARROTS WITH THYME



Roasted Carrots with Thyme image

These roasted carrots are cooked in a high temperature oven, which brings out their natural sweetness.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 30m

Yield 4

Number Of Ingredients 5

2 pounds fresh carrots, peeled
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons fresh chopped thyme (or ½ teaspoon dried), plus more for serving

Steps:

  • Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
  • Slice the carrots on the diagonal about 2-in thick. Make sure all pieces are approximately the same size to ensure even cooking.
  • Directly on the prepared baking sheet, toss together the carrots, olive oil, salt, pepper and thyme. Roast, stirring once mid-way through, until nicely caramelized and tender, 20 to 25 minutes (cooking time will depend on thickness of carrots). Taste and adjust seasoning if necessary. Transfer to a bowl and sprinkle with more fresh thyme, if desired.

Nutrition Facts :

BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY



Baked Carrots With Cumin, Thyme, Butter and Chardonnay image

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.

Provided by swissms

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

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

CUMIN ROASTED CARROTS



Cumin Roasted Carrots image

Provided by Guy Fieri

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 bunch carrots (organic, if available), tops trimmed leaving a little stem for presentation
Olive oil, for drizzling
1 clove garlic, chopped
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 tablespoon butter, cut into cubes
1 teaspoon honey
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise.
  • Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary.
  • Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley.

Nutrition Facts : Calories 109 calorie, Fat 6.5 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 206 milligrams, Carbohydrate 12 grams, Fiber 3.5 grams, Protein 1 grams, Sugar 6 grams

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