Lay a large piece of aluminum foil on a work top horizontally. Position the carrots horizontally in the centre of the foil leaving a good border of foil all round.
Scatter the thyme leaves, fennel seeds and parsley on top then season generously with sea salt and black pepper, dot carrots with a few knobs of butter.
Lay a second piece of foil – the same size as the first on top of the carrots and seal the left, right and bottom edge to form a parcel or envelope. Into the remaining open end pour in the wine then seal the open edge to create a sealed pillow.
Roast in the oven for 20-25 minutes or until the carrots are cooked yet just a little firm in the centre – test with a small knife through the centre of the foil pillow.
When cooked, slice open foil pillow and serve carrots piping hot.
