Over two years ago, I started trying to cook my way through Jamie Oliver’s Food Revolution cookbook. I have made a LOT of the recipes but I’m nowhere near even halfway through, I’ll admit. One reason that it’s taking me so long is that I like so many of the recipes that I’ve tried so much that I keep repeating them instead of trying new ones. At first I was hesitant to blog the recipes because I don’t want to take business away from Jamie’s book. However, the recipes are already out on the web and I figure some other cook might benefit from reading my notes. That being said, I highly encourage anyone interested to buy the Food Revolution cookbook. In my opinion, it’s one of the best ever.
I made this recipe for Christmas dinner this year to accompany my beef roast. It’s simple and delicious. I appreciate that Jamie Oliver wants people to eat their vegetables but is smart enough to realize that sometimes they need a little “enhancement”.
Baked Carrots in a Bag
1 3/4 pounds of carrots
1 slice of bacon
2 sprigs of fresh rosemary
1 clove of garlic
Zest of half an orange; save orange for juice
1 tsp marmalade (I used orange)
2 Tbsp butter
Salt and pepper
Preheat oven to 400 F.
Peel carrots. Leave whole if small; otherwise chop them up.
Take a sheet of aluminum foil about 2 feet long, fold it in half to make a crease and then open it out again. Pile the carrots in the middle of the foil on one side of the crease.
Finely slice the piece of bacon and the chop the rosemary leaves (I omitted the rosemary since it was not in season). Finely slice or mince the garlic (I use a garlic press). Scatter the bacon, rosemary and garlic over the carrots. Grate the orange zest over the top and add the marmalade and butter. Season with salt and pepper.
Fold the other half of the aluminum foil over the carrots and scrunch and seal the two sides of the foil bag together leaving one end open. Halve the orange and squeeze all the juice into the bag. Seal up the final side.
Place the aluminum foil bag on a baking sheet and bake for around 50 minutes. To serve, CAREFULLY open the bag and pour the carrots and the juice inside in a big serving dish.