Baked Carrots in a Bag

Picnik collage carrots in a bag

This recipe comes from Jamie Oliver’s Ministry of Food cook-book. This is a great side dish  for a BBQ or simply tasty vegetables for dinner.  It can be prepared early and popped in the oven for cooking at anytime.  It’s so easy!!  But more importantly sooooo YUM!


1 ¾ lbs/700 grams carrots
1 sprigs fresh rosemary
1 clove garlic
1 orange, zest and juice
1 tsp marmalade
1 rasher of bacon
2 pats/ 2 teaspoonsbutter
Salt and pepper


  • Preheat your oven to 400F or 200C.
  • Peel carrots.
  • Leave them whole if small, chopping any larger ones up.
  • Get yourself a sheet of aluminum foil about 2 feet/60cm long, fold it in half to make a crease, and then open it out again.
  • Pile your carrots in the middle of the aluminum foil on one side of the crease.
  • Pick the leaves off the rosemary and finely chop.
  • Peel and finely slice garlic.
  • Scatter the rosemary and garlic over the carrots.
  • Grate over the zest from half of the orange, and add the marmalade,chopped bacon,  butter and a pinch of salt and pepper.
  • Fold the other half of the aluminum foil over the carrots and scrunch and seal the two sides of the aluminum foil bag together, leaving one end open.
  • Halve the orange and squeeze all the juice into the bag
  • Seal up the final side.
  • Place your aluminum foil bag on a baking tray in the preheated oven for around 50 minutes.
  • To serve, carefully pour the carrots and all their juices into a nice big serving dish.

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