Young Carrots en Papillote
- 1¼ pounds small (about 4-inch) carrots, scrubbed and tops removed
- Generous drizzle of olive oil or melted unsalted butter
- 1 small handful fresh thyme, savory, tarragon, or a combination
- Flaked sea salt, such as Maldon, and freshly ground pepper
- ½ cup white wine
Instructions:
I go between using olive oil and butter in this recipe, depending on who I am making these for and what I am serving them with.
- Preheat the oven to 425°F.
- Lay out a piece of parchment paper or foil about 2 feet long. Place the carrots in the center and drizzle them generously with the olive oil, or the melted butter, if you prefer. Add the herbs (it should look like a lot of herbs, so load them up) and a few pinches of both salt and pepper and give the carrots a quick toss. Fold up the edges of the parchment and pour the wine on top. Fold the parchment over to make a pouch and scrunch the edges together to lightly seal.
- Bake until the carrots are just tender, 30 to 35 minutes. Carefully unwrap the packet, so as not to burn yourself as the steam escapes, and spoon any sauce on the bottom of the packet on top of the carrots. Serve warm.