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Baked Carrots with Cumin, Thyme, Butter & Chardonnay

Source of Recipe


From "The Naked Chef Takes Off"






List of Ingredients



• 1 lb. peeled baby carrots
  
• 1/2 tsp cumin seeds, crushed
  
• 1 handful fresh thyme leaves (about 2 Tbsp)
  
• 4 large pats butter (about 3 Tbsp), cut into small pieces
  
• 1 glass Chardonnay (about 1/2 cup)
  
• Salt and freshly ground black pepper to taste
  






Instructions



1. Preheat the oven to 425 degrees (F). Tear off several feet of aluminum foil and fold it in half to give a double thickness. Put onto a baking sheet with sides or a jelly-roll pan. Put the carrots in the middle. Sprinkle with cumin seeds and thyme leaves; dot with the butter.
   
   
2. Bring up the sides of the foil and pour in the wine. Season well. Fold or scrunch the foil together to seal. Cook about 35 minutes, or until the carrots are tender.
   
   Serve the carrots with the buttery wine sauce spooned on top.
   
   Makes 4 servings.