BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY
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
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.
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