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Chardonnay Roasted Carrots

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This Chardonnay Roasted Carrot recipe is so simple and yet so flavorful and delicious. They could not be any easier to make and requires zero clean up.

Chardonnay Carrots Recipe

I 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 one of my favourite chefs Jamie Oliver.

Chardonnay Roasted 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
Chardonnay Carrots Recipe

How to Make // The Steps

Step 1: Tear off a large sheet of tin foil and double it over. Add the carrots, thyme, salt, and pepper.

Chardonnay Carrots Recipe

Step 2: Put a few Tablespoons of butter on top of the carrots.

Chardonnay Carrots Recipe

Step 3: Pour about a glassful of wine over the carrots.

Chardonnay Carrots Recipe

Step 4: Seal the tin foil package up and place it in a small baking dish.

Chardonnay Carrots Recipe

Step 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.

Chardonnay Carrots Recipe

What to Serve Alongside these Carrots //

I usually serve these Chardonnay carrots as a side dish with Herbes de Provence Chicken or Ginger Salmon but sometimes I prepare these as a quick evening snack for my family and serve these with one of my favourite yogurt herb dipping sauce and it compliments these carrots so well.

Want to Substitute Chardonnay for Another Wine //

There have been times when I have run out of Chardonnay while making these carrots and simply used another wine of my choice for this recipe. After trying a few different wines, I have to admit these carrots have turned out the best with Chardonnay but that does not mean you can’t use another wine. Just make sure that the wine is good quality and something you would drink out of a glass. The wine is a key ingredient in this recipe so make sure its of superior quality.

Chardonnay Carrots Recipe

Chardonnay Roasted Carrots

Yield: serves 4

Chardonnay Carrots cooked in foil. Toss these into the oven alongside a roast chicken. Such a great side dish.

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.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Chris K

Tuesday 24th of July 2012

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.

bakedbree

Monday 6th of August 2012

Aren't these delicious? I love eating carrots this way.

Colleen

Sunday 20th of March 2011

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

bakedbree

Tuesday 22nd of March 2011

Spread on some warm toast = heaven!

Colleen

Sunday 20th of March 2011

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!

bakedbree

Tuesday 22nd of March 2011

glad that you like them Colleen!

Snappy

Friday 18th of March 2011

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.

bakedbree

Friday 18th of March 2011

Glad that you liked these carrots. So easy and good.

shawna [of styleberryBLOG]

Friday 18th of March 2011

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

bakedbree

Friday 18th of March 2011

these are so good. My kids ask for them all the time. Easy too.

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