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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Habib khan7575
[email protected]Meh.
josh garnett
[email protected]Not a fan of cumin, so I used a different spice blend. Still turned out great!
Paul Foley
[email protected]Easy to make and very tasty! I served the carrots as a side dish with roasted chicken and they were a perfect complement.
Sienna Davis
[email protected]The carrots came out a little too sweet for my taste, but overall they were still enjoyable. I think I'll try using less Chardonnay next time.
Jese
[email protected]These carrots were a hit at our dinner party! Everyone loved the unique flavor combination of the cumin, thyme, and Chardonnay. The carrots were cooked perfectly and had a nice caramelized crust.
Martha Klutsey
[email protected]My first time making baked carrots and they turned out amazing! The cumin-thyme butter was so flavorful and the Chardonnay added a subtle sweetness. The carrots were perfectly tender and caramelized. Will definitely be making this again!