Baked Carrots with Caraway Seeds and Thyme
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s), youn, whole
- 0.5 teaspoon ½ caraway seeds, ground
- 1 bunch fresh thyme
- 125 g butter
- 1 glass white wine
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First, preheat the oven to 220 degrees (around level 7 for gas).
- Take about 1.5 s of aluminum foil and fold it once so that it is twice as thick and firm.
- The (cleaned) carrots (some of the green can stay on) are placed in the middle of the foil and sprinkled with the herbs. The butter is poured over it in pieces, salted and peppered. Then you fold a package out of the foil, which should be really tight. Before you fold the top ends together, pour in the wine and let it cook in the oven for about 45 minutes.
- Of course, this side dish can also be prepared with winter carrots. For the sake of the look and the cooking time, you should cut them into sticks.
- This side dish goes with a lot of dishes and is really quick and easy.
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