Jamie Oliver Baked Carrots Recipes

BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY

Steps:

• Preheat the oven to 425 degrees F. Tear off around 5feet of kitchen foil and fold it in half to give you double thickness. 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 scrunch the foil together to seal. Cook in the preheated oven for 45 minutes until the carrots are tender. You may need to cook it for longer if the carrots are bigger than baby ones;

JAMIE OLIVER BAKED CARROTS

Steps:

• This is a very easy way to make carrots for a holiday side dish or anytime you want to keep cleanup to a minimum. Instead of a baking dish this recipe uses a foil packet for truly instant tidy up. Preheat the oven to 375℉ (190℃). Peel or scrub the carrots. Use a sheet of aluminum foil for the baking "dish", pull out about twice as much so you can fold it over to enclose the carrots in a packet. Place the prepared carrots in the middle of one half of the foil. Add the garlic, tucking under the carrots. Sprinkle the cumin over the top, add salt and pepper to taste. Dot with knobs of butter. Fold up two of the edges of the foil (folding several times) leaving one end of the foil packet open. Add the white wine (or vermouth) into the open end and seal it up by folding over several times. Pop it into the oven for 30 to 35 minutes. Be careful opening the foil to avoid burning yourself due to the buildup of steam. Serve in the foil or transfer to a serving platter.

BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY

Steps:

• Preheat oven to 425°F.
• Tear off about 5 feet of aluminum foil and fold it in half.
• Place the carrots, cumin seeds, thyme leaves, butter, and salt and pepper in the middle of the foil.
• Bring up the sides of the foil and pour in the wine. Fold or scrunch the foil together and seal.
• Cook for 45 minutes or until the carrots are tender.