Baked Carrots With Cumin, Thyme, Butter And Chardonnay

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb baby carrots
• 1/2 teaspoon cumin seed, crushed
• 1 handful fresh thyme leave
• 4 tablespoons butter
• salt, to taste
• fresh ground black pepper, to taste
• 5 ounces chardonnay wine

Recipe

• 1 preheat oven to 425°f.
• 2 tear off about 5 feet of aluminum foil and fold it in half.
• 3 place the carrots, cumin seeds, thyme leaves, butter, and salt and pepper in the middle of the foil.
• 4 bring up the sides of the foil and pour in the wine. fold or scrunch the foil together and seal.
• 5 cook for 45 minutes or until the carrots are tender.