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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Bhuvan Joshi
bhuvan.j46@yahoo.comYum!
lucky seyefa
lucky-s@gmail.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Jim Blumire
b@hotmail.comThe carrots were a bit bland. I think I'll add some honey to the butter next time.
Md Jonaed
mjonaed49@yahoo.comI've made this recipe several times and it's always a hit. I love the combination of flavors.
Daniel Daniel
d-daniel@yahoo.comEasy and tasty
Phetogo Makitla
m_phetogo@hotmail.co.ukI'm not a big fan of carrots, but this recipe changed my mind. The cumin-thyme butter is incredible.
jessica rist
jessica.r@gmail.comThis recipe is a great way to use up leftover carrots. I also added some chopped parsley to the butter.
Lancelot Deusdedit
l49@yahoo.comThe carrots were a bit too sweet for my taste.
Wade Byrd
w_b63@yahoo.comI made this dish for a dinner party and it was a hit! Everyone raved about the carrots.
leish
leish@yahoo.comDelicious!
Seemab Malik
seemab39@hotmail.comNot a fan of the Chardonnay. Next time I'll try it with white wine vinegar.
Amber Stone
samber@hotmail.comThis recipe was easy to follow and the carrots turned out perfectly. I served them with roasted chicken and everyone loved them.
sheesh vibes
v_sheesh@hotmail.comLoved the caramelized carrots. Will make again!
Ivan Connor
ivan-connor@aol.comThese carrots are amazing! The cumin-thyme butter is so flavorful, and the Chardonnay adds a touch of sweetness. I will definitely be making this dish again.