Katie QuinnComment

*** IMAGE Baby Carrots with Fennel, Thyme, Honey + White Wine

Katie QuinnComment


2-3 bunches baby carrots
1/2 tsp fennel seeds
Small handful parsley, finely chopped
1/3 cup white wine
3-4 fresh thyme sprigs
A few knobs butter
Salt + freshly ground black pepper


Preheat oven to 180˚C/350˚F

Trim and wash/scrub carrots.

Lay a large piece of aluminum foil on a work top horizontally. Position the carrots horizontally in the center 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 center – test with a small knife through the center of the foil pillow.