Roasted Carrots with Chardonnay

This Chardonnay Roasted Carrot recipe is so simple and yet so flavorful and delicious. They could not be any easier to make and requires zero clean up.

I shared this Herbes de Provence Chicken Recipe with you recently, and these carrots deserve a post of their own. This Roasted Chardonnay Carrot recipe is so simple and yet so flavorful and delicious. They could not be any easier to make and zero clean up. They are cooked in a tin foil packet and you throw it away when they are done. This side dish is great to throw in the oven alongside a chicken, salmon, ham, or whatever you are roasting. I always serve these next to my Easter ham. My children love carrots cooked this way and will happily eat these by themselves for dinner.

This recipe comes from one of my favourite chefs Jamie Oliver.

Ingredients

• 1 pound organic carrots, peeled and sliced lengthwise
• 1/2 teaspoon cumin seeds, lightly crushed
• a few sprigs of fresh thyme (I only had dried so I used about a half teaspoon)
• salt and pepper
• 4 tablespoons butter
• 2/3 cup Chardonnay or other white wine (I used a Pinot Grigio because that is what I had open)
• tin foil

How To Make – The Steps

Step 1: Tear off a large sheet of tin foil and double it over.

Add the carrots, thyme, salt, and pepper.

Step 2: Put a few tablespoons of butter on top of the carrots.

Step 3: Pour about a glassful of wine over the carrots.

Step 4: Seal the tin foil package up and place it in a small baking dish.

Step 5: Roast in a preheated 425-degree oven for about 30 to 45 minutes. I like my carrots a little more crunchy, so I take them out closer to 30 minutes.

How To Know When Roasted Carrots Are Cooked

As they saying goes, “Stick a fork in ’em, they’re done.” If the fork easily pierces the carrots, it’s a sign they are cooked through. You could also cut one in half and inspect the inside, which should be soft and tender, while the outside should be slightly caramelized and browned.

Roasted carrots are typically cooked at a high temperature, around 400-450 degrees Fahrenheit (which is why I have mine set to 425 degrees), for 30-45 minutes, depending on the size of the carrots and the desired level of tenderness. Once you’ve made this dish a couple of times, you’ll get a sense of how long you need to cook the carrots to achieve the desired level of tenderness.

How To Store These Roasted Carrots

These carrots will keep for up to four days in the fridge. To reheat them, place the carrots in a baking dish and warm them in the oven at 350 degrees Fahrenheit until they’re warm inside and out. You can also microwave the carrots at high heat. Just be sure to stir every 30 seconds until they are warmed through.

What To Serve Alongside These Carrots

I usually serve these Chardonnay carrots as a side dish with Herbes de Provence Chicken or Ginger Salmon but sometimes I prepare these as a quick evening snack for my family and serve these with one of my favourite yogurt herb dipping sauce and it compliments these carrots so well.

Want to Substitute Chardonnay for Another Wine? //

There have been times when I have run out of Chardonnay while making these carrots and simply used another wine of my choice for this recipe. After trying a few different wines, I have to admit these carrots have turned out the best with Chardonnay but that does not mean you can’t use another wine. Just make sure that the wine is good quality and something you would drink out of a glass. The wine is a key ingredient in this recipe so make sure its of superior quality.