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.
Steps
Preheat oven to 425f.
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.
Ingredients
baby carrots, cumin seed, fresh thyme leave, butter, salt, fresh ground black pepper, chardonnay wine