3 bunches baby or heirloom carrots, trimmed, halved
40g unsalted butter, chopped
4 thyme sprigs, leaves picked
1 tbsp olive oil
1/3 cup (80ml) white wine
Juice of 1 navel or blood orange
Preheat the oven to 180°C.
Lay a large sheet of foil in a large roasting pan, leaving plenty overhanging the edges. Add carrot in a single layer, then dot with butter and thyme leaves. Drizzle over oil and season well.
Place another sheet of foil over the carrot and fold 3 of the edges together to seal. Carefully pour in the wine and orange juice, then secure the foil to make a parcel. Roast for 20-30 minutes until carrot is tender, then serve.