Ingredients for Baked Carrots With Cumin Thyme Butter And Chardonnay
- Baby Carrots
- Cumin Seed
- Fresh Thyme Leave
- 4 tablespoons (1/2 stick) unsalted butter
- Salt
- Fresh Ground Black Pepper
- Chardonnay Wine
How to Make 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.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
23g
Fat
36g
Carbs
3g
