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
Instructions
- Tear off a large sheet of tin foil and double it over. Add the carrots, thyme, salt and pepper.
- Put a few Tablespoons of butter on top of the carrots.
- Pour about a glassful of wine over the carrots.
- Seal the tin foil package up and place it in a small baking dish.
- 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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