Baked Carrots with Cumin, Thyme, Butter, and Chardonnay

from The Naked Chef Takes Off

1 lb carrots, scrubbed and peeled
1/2 t cumin seeds, crushed
1 handful fresh thyme leaves
4 large pats butter
1 glass Chardonnay
salt and pepper to taste

Preheat the oven to 425F. Tear off around 5 ft aluminum foil and fold it in half to give you double thickness. Place the carrots and butter in the middle of the foil. Sprinkle the cumin, thyme leaves, salt, and pepper over the carrots, then bring up the sides of the tin foil to form a pouch. Pour in the wine, then close up the foil pouch. Bake in the preheated oven for 45 minutes or until the carrots are tender.

I would recommend putting the foil packet on a cookie sheet to prevent any possible spills. These carrots will be wonderfully tender and flavorful without being wine-y or too spicy. We made them for Thanksgiving and they were terrific. I highly recommend fresh thyme over dried – they just weren’t as good with the dried spices.


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