Baby Carrots with Hazelnuts, Thyme, and White Wine

By miss5elements

With her mouthwatering recipe, Katie Quinn Davies, cookbook author & blogger (What Katie Ate), gives carrots a serious flavor boast (white wine, a squeeze of blood orange, and fresh thyme play beautifully together. It's all wrapped up in parchment paper, a sensible approach that's relatively mess-free, reducing what Davies calls the "carnage" that normally ensues in a kitchen when preparing dinner.

Ingredients

• 1/2 cup(s) hazelnuts
• 2 bunch(es) baby carrots trimmed
• 5 sprig(s) fresh thyme
• sea salt and fresh ground pepper
• 3 tablespoon(s) dry white wine
• 1/2 blood orange (or any variety) juiced
• 1 tablespoon(s) EVOO
• 1 tablespoon(s) butter

Details

Servings 4
Preparation time 5mins
Cooking time 30mins
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400F.
2. On a baking sheet, roast nuts for 10-12 minutes until lightly golden; cool and roughly chop. Set aside.
3. Place a large piece of parchment paper or foil on a baking sheet; lay carrots down the middle. Scatter with thyme; season with salt and pepper. Place another large piece of parchment or foil over the top. On three sides, fold over the edges a few times to seal. On the open side, carefully pour in wine, orange juice, and oil; add butter. Fold the final side to seal.
4. Bake for 20-30 minutes, until parcel is puffed up and carrots are tender. (To check: remove parcel from oven and carefully insert a small sharp knife through the parchment or foil into the carrots.)
5. Remove from oven; slice package open with a sharp knife. Use tongs to transfer carrots to a serving dish.
6. Spoon juices over carrots; sprinkle with hazelnuts, season with salt and pepper, and serve.