Ingredientes para Baked Carrots With Cumin Thyme Butter And Chardonnay
- 1 pound baby carrots
- 1 teaspoon cumin seeds
- 1 tablespoon fresh thyme leaves
- 4 tablespoons unsalted butter
- salt, to taste
- freshly ground black pepper, to taste
- 1/2 cup dry chardonnay
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Cómo preparar Baked Carrots With Cumin Thyme Butter And Chardonnay
- Preheat oven to 425°F (220°C).
- Tear off a 15-inch (38cm) piece of heavy-duty aluminum foil and fold it in half lengthwise.
- Place 1 pound (450g) baby carrots (or 2 cups sliced whole carrots), 1 teaspoon cumin seeds, 1 tablespoon fresh thyme leaves, 4 tablespoons (1/2 stick) unsalted butter, and salt and pepper to taste in the center of the foil.
- Pour 1/2 cup dry Chardonnay over the carrots and seasonings.
- Fold the foil over to create a sealed packet, crimping the edges tightly to prevent leaks.
- Bake for 45-55 minutes, or until the carrots are tender and the sauce has thickened slightly. If using whole carrots, they may take a little longer to cook.
- Carefully open the foil packet (it will be hot!), letting the steam escape. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
23g
Fat
36g
Carbs
3g
