Baby carrots wrapped in a parcel of greaseproof paper and roasted in the oven with white wine and Cumin Seeds for deliciously flavoured carrots.

Ingredients

• 450g (1lb) baby carrots, large ones halved
• 75ml (3fl oz) white wine
• 25g (1oz) butter
• 2 tsp Schwartz Cumin Seed

Method

STEP 1Pre-heat the oven to 220°C, 425°F, Gas Mark 7.

STEP 2Place the carrots in greaseproof paper in a roasting tin.

STEP 3Pour over the white wine and add the butter to the carrots. Sprinkle over the Cumin Seed and toss the carrots until evenly coated.

STEP 4Fold the greaseproof paper to seal in the moisture and cook in the oven for 45-50 minutes or until the carrots are cooked but still crunchy.

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This recipe uses

Cumin Seed