Chardonnay Carrots RecipeI shared this Herbes de Provence Chicken Recipe with you recently, and these carrots deserve a post of their own.  This Roasted Chardonnay Carrot recipe is so simple and yet so flavorful and delicious.  They could not be any easier to make and zero clean up.  They are cooked in a tin foil packet and you throw it away when they are done.  This side dish is great to throw in the oven alongside a chicken, salmon, ham, or whatever you are roasting.  I always serve these next to my Easter ham.  My children love carrots cooked this way and will happily eat these by themselves for dinner.

This recipe comes from Jamie Oliver.

Chardonnay Carrots Recipe1 pound organic carrots, peeled and sliced lengthwise
1/2 teaspoon cumin seeds, lightly crushed
a few sprigs of fresh thyme (I only had dried so I used about a half teaspoon)
salt and pepper
4 Tablespoons butter
2/3 cup Chardonnay or other white wine (I used a Pinot Grigio because that is what I had open)
tin foil

Chardonnay Carrots RecipeTear off a large sheet of tin foil and double it over.  Add the carrots, thyme, salt and pepper.

Chardonnay Carrots RecipePut a few Tablespoons of butter on top of the carrots.

Chardonnay Carrots RecipePour about a glassful of wine over the carrots.

Chardonnay Carrots RecipeSeal the tin foil package up and place it in a small baking dish.

Chardonnay Carrots RecipeRoast in a preheated 425 degree oven for about 30 to 45 minutes.  I like my carrots a little more crunchy, so I take them out closer to 30 minutes.

Chardonnay Carrots
 
Ingredients
  • 1 pound organic carrots, peeled and sliced lengthwise
  • ½ teaspoon cumin seeds, lightly crushed
  • a few sprigs of fresh thyme (I only had dried so I used about a half teaspoon)
  • salt and pepper
  • 4 Tablespoons butter
  • ⅔ cup Chardonnay or other white wine (I used a Pinot Grigio because that is what I had open)
  • tin foil
Instructions
  1. Tear off a large sheet of tin foil and double it over. Add the carrots, thyme, salt and pepper.
  2. Put a few Tablespoons of butter on top of the carrots.
  3. Pour about a glassful of wine over the carrots.
  4. Seal the tin foil package up and place it in a small baking dish.
  5. Roast in a preheated 425 degree oven for about 30 to 45 minutes. I like my carrots a little more crunchy, so I take them out closer to 30 minutes.
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