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bell' alimento

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White Wine Braised Carrots

By Paula |

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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. What I can tell you is 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.

Carrots text overlay pack of carrots in tinfoil

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

a Rafflecopter giveaway

Yield: 4

White Wine Braised Carrots

White Wine Braised Carrots in tinfoil pack sitting on baking sheet. Serving fork to side.

White Wine Braised Carrots.

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

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

  1. Preheat oven to 425 degrees.
  2. Tear a 3' section of heavy duty aluminum foil. Fold in half.
  3. To one half place: carrots, cumin, butter, salt and pepper to taste and thyme.
  4. To create tinfoil pouch fold over and crimp sides leaving the top opening. Carefully pour in wine and seal.
  5. Place tinfoil pouch onto a rimmed baking sheet. Bake for approximately 35-45 minutes OR until carrots are tender.
  6. Take caution when opening the tinfoil pouch as it will be steamy.

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Nutrition Information:


Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
© Paula Jones

Comments

    • Sandra Hanson says

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

  6. Lynda M. says

    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 🙂

  9. Leslie says

    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. Allison C says

    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. Lisa Varner says

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

  14. Susan Grupe says

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

  18. Ruth Naylor says

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

  22. Starla says

    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! 😉

  24. Nancy Loring says

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

  26. Alessandra says

    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.

  28. Rachel Lacow says

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

  35. Jillian Too says

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

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