Roasted Carrots with Cumin & White Wine

Roasted Carrots with Cumin & White Wine

Roasted Carrots with Cumin & White Wine

Prep Time
5 Minutes
Cook Time
50 Minutes
Ingredients
4
Servings
4
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
  • 450 gram (1 pound) baby carrots, large ones halved

  • 75 millilitre (3 fluid ounce) white wine

  • 25 gram (1 ounce) butter

  • 2 teaspoon Cumin Seeds

Key Products
Cumin Seeds

Product Information

£ 2.00/unit,35g

Instructions

  • 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
  • 2 Place the carrots in greaseproof paper in a roasting tin.
  • 3 Pour over the white wine and add the butter to the carrots. Sprinkle over the Cumin Seed and toss the carrots until evenly coated.
  • 4 Fold 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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