White Wine Braised Carrots

White Wine Braised CarrotsWhite Wine Braised Carrots.

I love carrots. Always have. Whether they’re raw (dipped in ranch, cause RANCH), sauteed, braised or baked in the form of CARROT CAKE. What? There’s carrots in that cake, hence the name. I happen to also love it when a dish requires little to no dishes. Dishes are a thorn in my side and something I do a lot of, job hazard. Doesn’t mean I have to like it.

These white wine braised carrots are baked in a tinfoil pouch. IF you seal it like a champ it won’t even leak onto the rimmed baking sheet so you’ll have ZERO dishes. I can’t properly  tell you how giddy tinfoil pouch cooking makes me. I can tell you I will do a little kitchen cooking dance when it happens though. 

 

White Wine Braised Carrots

I actually went through a tinfoil cooking phase where I tried to cook everything in tinfoil pouches. It was glorious while it lasted. IF I was a camper (my friends and family are on the floor laughing at that one) I’d be an excellent campfire cook. I did a get a little burned out on it because you can only cook so many things in tinfoil pouches, and after eating a few recipes multiples times over a few weeks a girl just wants a steak or baked macaroni and cheese.

But now they’re back in my cooking repertoire and hopefully yours too!

White Wine Braised Carrots

These are so simple but make a great accompaniment to most meat-centric meals (hello Easter HAM or LAMB?) It takes about 5 minutes to prepare. Most of that is folding the tinfoil into a pouch.

Once everything is sealed up tightly, into the oven it goes to braise away. It comes out steaming with a gorgeous white wine butter sauce that’s peppered with cumin and thyme. It’s pretty divine.

White Wine Braised Carrots
Know what else is? That Ambrosia Maple cutting board in the photos. It’s handmade in ‘Merica by The Timbered Wolf. I use it just about everyday for chopping and serving, and if you follow me on Instagram (you do don’t you, please say we’re insta frands)  you know it makes many appearances in my photos/stories. It’s obvious I’m quite fond of my one of a kind, unique boards.

Guess what? One of you lucky readers is going to WIN one as well. All you need to do is enter using the Rafflecopter widget below!

GIVEAWAY:
1 –Ambrosia Maple Cutting Board (ERV $50) 13″ l x 12″ w

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xo!

White Wine Braised Carrots

Preparation 0:05
Cook Time 00:45
Total Time 0:50
Serves 4     adjust servings

Ingredients

  • 1 bunch fresh carrots (approximately 1 pound)
  • 1/2 teaspoon cumin
  • 3 tablespoons unsalted butter
  • kosher salt
  • cracked black pepper
  • 3 - 4 sprigs fresh thyme
  • 1/4 cup dry white wine

Instructions

Preheat oven to 425 degrees.

Tear a 3' section of heavy duty aluminum foil. Fold in half.

To one half place: carrots, cumin, butter, salt and pepper to taste and thyme.

To create tinfoil pouch fold over and crimp sides leaving the top opening. Carefully pour in wine and seal.

Place tinfoil pouch onto a rimmed baking sheet. Bake for approximately 35-45 minutes OR until carrots are tender.

Take caution when opening the tinfoil pouch as it will be steamy.

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1 review

39 Comments

  1. 1

    I have carrots and wine. I need the cutting board 😉

  2. 2
    Sandra Hanson /

    I love carrots!

    • 2.1
      Sandra Hanson /

      I would use the cutting board for both! It’s too beautiful to just keep in the kitchen.

  3. 3

    Those are some amazing carrots and what a beautiful cutting board!!!!

  4. 4

    These sounds so good! Great side dish option!

  5. 5
    Kelly /

    I would use it for chopping – I need one! Thanks.

  6. 6

    Now that’s a recipe I need to try soon – I love carrots! The board is so pretty!
    I would use it for serving. Thanks for the opportunity to try to win 🙂

  7. 7
    carol clark /

    id use it to cut up veggies and think like that

  8. 8
    Deanna /

    I would use this for everything! Gorgeous!

  9. 9
    Leslie /

    I would like to leave it out on the counter, because it is so pretty. When I cook big for holidays I would like to set up cutting/peeling stations for helpers who wander in and say, “What can I do?”

  10. 10
    Allison C /

    It’s so pretty…I’d prob use it for serving cause I don’t trust my husband not to ruin it if we cut in it.

  11. 11
    Lisa Varner /

    I would use it for both (mainly chopping vegetables and also serving/slicing homemade bread on it).

  12. 12

    These carrots look gorgeous! I will definitely add this to my list!

  13. 13
    Vicki /

    I would use it for both!

  14. 14
    Susan Grupe /

    I think I’d use it for show – like I’d hang it, but for serving also. The carrots look yummy, btw.

  15. 15
    Rust /

    I would use it for chopping and serving.

  16. 16

    These would be the perfect side dish for Easter dinner!

  17. 17
    jan /

    I’d use it for both- it’s gorgeous!

  18. 18
    Ruth Naylor /

    I would mostly use it for chopping, but it might make an occasional appearance on the table.

  19. 19
    Annette /

    I’d use it primarily for chopping.

  20. 20
    Bianca T /

    it’s so beautiful! for serving!

  21. 21
    MaryB /

    I would use it for both. What a beautiful cutting board.

  22. 22
    Starla /

    Those look and sound so good! What a great display for photos, too! I would probably use it for both.. more for chopping, though. I’m trying to step my game up! 😉

  23. 23

    This is a must to do recipe! I think my family will love it!

  24. 24
    Nancy Loring /

    I would use it for chopping. I am a server at work not at home.

  25. 25
    Maria Malaveci /

    I would definitely use it for chopping~!

  26. 26
    Alessandra /

    I am the only one in my family who loves carrots but I buy them every week! I would use the cutting board for both chopping and serving.

  27. 27

    That sounds like a delicious side dish and great way to prepare carrots!

  28. 28
    Rachel Lacow /

    I never thought of white wine and carrots – very interesting!

  29. 29
    kelly tupick /

    I would use the board for both chopping and serving.

  30. 30
    DJ /

    I would use it more for chopping.

  31. 31
    Cathy /

    I love that you leave the carrots whole! What a fabulous side dish!

  32. 32

    I would use it for serving!

  33. 33
    Tina W /

    I would use it for both, but it is certainly a lovely serving piece.

  34. 34
    Nora b /

    Yum!

  35. 35
    Jillian Too /

    I would use it for both but it would get the most use for chopping.

  36. 36

    this looks like a great addition to just about any dish!

  37. 37
    Aileen lee /

    It’s so beautiful I’d use it for both chopping and serving!

  38. 38
    Brandon Sparks /

    I would use it for both…

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