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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
  • 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

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.
http://bakedbree.com/chardonnay-carrots

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17 Responses to Chardonnay Carrots

  1. Tine says:

    Woop woop! This recipe is saved!

  2. Joy says:

    I’m sold on the simplicity of this recipe. I can almost imagine the flavors and aroma. Mmmm!!!

  3. Wow! What a lovely blog. Such beautiful photography. Looks like I probably couldn’t eat many of the things on here (food sensitivities), but I could admire your pictures all day :)

  4. looks delicious! adding to my to try folder! ;) yummy!

  5. Snappy says:

    I made these last night. Amazing! I didn’t have any wine so I used chicken stock and added some cubed potatoes. It was so delicious thanks for all the great inspiration. It makes cooking manageable.

  6. Colleen says:

    Bree, this recipe is fabulous! I was very excited to be able to use the first of my aerogarden herbs (thyme) and it is a wonderful recipe. I did the Chicken with Herbs de Provence as well. Both are keepers!!! Thanks so much!

  7. Colleen says:

    P.S. Kerrygold is my favorite butter ever…for many years! It is the best :-)

  8. […] Chardonnay Carrots – recipe found here at Baked Bree. […]

  9. Chris K says:

    Excellent! I’ve made carrots with foil in the oven before, but the spices and herbs and wine are what make this a real winner.

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