Roasted Carrots With Cumin & White Wine

1. 1

   Pre-heat the oven to 425u00b0F.

2. 2

   Place the carrots in greaseproof paper in a roasting tin.

3. 3

   Pour over the white wine and add the butter to the carrots. Sprinkle over the cumin seeds and toss the carrots until evenly coated.

4. 4

   Fold the greaseproof paper to seal in the moisture and cook in the oven for 45-50 minutes or until the carrots are cooked but still crunchy.

* Per serving · 4 servings · Values may vary.

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