Baked Carrots With Cumin, Thyme, Butter, And Chardonnay Recipe

Name: Baked Carrots With Cumin, Thyme, Butter, And Chardonnay
Ingredients: 1 lb baby carrots preferably organic, scrubbed and left whole, tops removed; 1/2 tsp cumin seeds, crushed; 1 handf fresh thyme, leaves; 4 Tbsp. butter salt freshly grnd black pepper; 5 ounce chardonnay wine

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $0.46 view details

1 lb baby carrots preferably organic, scrubbed and left whole, tops removed
1/2 tsp cumin seeds, crushed
1 handf fresh thyme, leaves
4 Tbsp. butter salt freshly grnd black pepper
5 ounce chardonnay wine

Directions

Preheat the oven to 425 degrees F.Tear off around 5 feet of kitchen foil and fold it in half to give you double thickness of foil, about 2 and a half feet wide.
Place everything but the wine and seasoning in the middle of the foil.
Bring up the sides and pour in the white wine.
Season well.
Fold or possibly scrunch the foil together to seal.
Cook in the preheated oven for 45 min till the carrots are tender.
You may need to cook it for longer if the carrots are bigger than baby ones.

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Amount Per Serving	%DV
Serving Size 45g
Recipe makes 4 servings
Calories 75
Calories from Fat 68	91%
Total Fat 7.68g	10%
Saturated Fat 4.75g	19%
Trans Fat 0.0g
Cholesterol 21mg	7%
Sodium 81mg	3%
Potassium 21mg	1%
Total Carbs 0.22g	0%
Dietary Fiber 0.0g	0%
Sugars 0.01g	0%
Protein 0.14g	0%

Baked Carrots With Cumin, Thyme, Butter, And Chardonnay Recipe

Ingredients