Baked Carrots With Cumin, Thyme, Butter, And Chardonnay Recipe

• 1 lb baby carrots preferably organic, scrubbed and left whole, tops removed
• 1/2 tsp cumin seeds, crushed
• 1 handf fresh thyme, leaves
• 4 Tbsp. butter salt freshly grnd black pepper
• 5 ounce chardonnay wine

1. Preheat the oven to 425 degrees F.Tear off around 5 feet of kitchen foil and fold it in half to give you double thickness of foil, about 2 and a half feet wide.
2. Place everything but the wine and seasoning in the middle of the foil.
3. Bring up the sides and pour in the white wine.
4. Season well.
5. Fold or possibly scrunch the foil together to seal.
6. Cook in the preheated oven for 45 min till the carrots are tender.
7. You may need to cook it for longer if the carrots are bigger than baby ones.

baby carrots, cumin seeds, thyme, butter salt, chardonnay wine

Taken from cookeatshare.com/recipes/baked-carrots-with-cumin-thyme-butter-and-chardonnay-74175 (may not work)