Baked carrots with cumin, thyme, butter & Chardonnay

Name: Baked carrots with cumin, thyme, butter & Chardonnay
Yield: 4
Ingredients: 450g baby carrots, scrubbed; ½ teaspoon cumin seeds, crushed; 1 handful of fresh thyme, leaves picked; 4 knobs of unsalted butter; 1 glass of Chardonnay

Vegetarian

Not Too Tricky

serves 4

About the recipe

I love this dish made with baby carrots, but feel free to use fat old ones sliced at an angle if you please. Butter and wine make a fantastic sauce which just makes it for me. Serve with anything you like.

The Return of the Naked Chef, p219

nutrition per serving

Calories

11%

Fat

24%

Saturates

53%

Sugars

Salt

10%

Protein

Carbs

Fibre

of an adult’s reference intake

Recipe From

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver

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Ingredients

450g baby carrots, scrubbed

½ teaspoon cumin seeds, crushed

1 handful of fresh thyme, leaves picked

4 knobs of unsalted butter

1 glass of Chardonnay

Method

Find the recipe!

For the full recipe, head to page 219 of The Return of the Naked Chef.

Tags

The Return of the Naked Chef Carrot Vegetable Vegetarian Sides

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The Return of The Naked Chef

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