Roasted Carrots With Cumin & White Wine - cooking recipe

Ingredients

1 lb baby carrots, large ones halved
5 tablespoons white wine
1 ounce butter
2 teaspoons cumin seeds

Preparation

Pre-heat the oven to 425\u00b0F.
Place the carrots in greaseproof paper in a roasting tin.
Pour over the white wine and add the butter to the carrots. Sprinkle over the cumin seeds and toss the carrots until evenly coated.
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.