Go Dutch!

... with your carrots that is... I'd never be one to advocate going Dutch in other areas!  These sweet, baby carrots not only look but taste sensational.  They can be prepared in a variety of ways, but this steaming method is so easy and there's virtually no clean up!  Like all carrots, they are still a great source of beta carotene, so your stomach and your eyes will be thanking you!

Baby Carrots in a Pouch

Ingredients

1/2 lb. Dutch (baby) carrots
1/2 tsp cumin
2 tsp brown sugar
1 1/2 tbsp butter
4 thyme sprigs
2 parsley sprigs
1/2 cup dry white wine
salt and pepper

Directions

1. Preheat the oven to 400 degrees F.

2. Scrub carrots well as you won't be peeling them (there wouldn't be anything left!).  Remove leafy tops.

3. Tear off enough kitchen foil to create a pouch large enough to secure carrots and arrange on a baking tray.

4. Place carrots onto one side of the foil and sprinkle with cumin and brown sugar.  Season and add all other ingredients except the wine.

5. Fold the foil over the carrots to creat a pouch.  Fold up 2 sides to seal in carrots leaving the last end open to pour in the wine. 

6. Pour in the wine and fold the last side together to fully seal. 

7. Cook for 35 minutes or until tender.  Adjust for the size and amount of carrots.  Serve immediately.