Baked Carrots

Ingredients :

1 lb baby carrots preferably organic, scrubbed and left whole, tops removed
1/2 tsp cumin seeds, crushed
1 handful fresh thyme, leaves
4 tbl butter
salt
freshly ground black pepper
5 oz chardonnay wine

Method :

* Preheat the oven to 425 degrees F. Tear off around 5 feet of kitchen foil and fold it in half to give you double thickness of foil, about 2 and a half feet wide.

* Place everything but the wine and seasoning in the middle of the foil.

* Bring up the sides and pour in the white wine.

* Season well.

* Fold or scrunch the foil together to seal.

* Cook in the preheated oven for 45 minutes until the carrots are tender.

* You may need to cook it for longer if the carrots are bigger than baby ones.