Pouch Baked Carrots

by Jul 6th, 2010 // Healthy, Picky Busters, Sides, Veggie Friendly

Pouch Baked Carrots

Pouch Baked Carrots

I was reading my new Jamie Oliver Cookbook, Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable MealsPouch Baked Carrots, when a recipe for Baked Carrots in a Bag caught my eye. I knew my kid would be all about cooking something in a bag! Jamie’s recipe looked tasty, but it included bacon (my veggie husband will not eat) and some other things I didn’t have in the house. But I did use his recipe as inspiration to come up with my own.

I showed my kid the picture of the aluminum foil bag and before we even started making this my kid started running around the house shouting “we’re making carrot pouches!” He munched on raw carrots as we pulled together the ingredients and kept peaking in the oven once they were baking. Everything about this recipe was a hit including the finished product. Now for the recipe…

Pouch Baked Carrot Recipe

Prep Time: 10 mins  Cooking Time: 45 mins

Ingredients:
8 large carrots (peeled)
1/2 large shallot (diced small)
1 tablespoon honey
1/2 medium navel orange
1 to 2 tablespoons olive oil
salt & pepper

Preheat the oven to 400 degrees. Cut carrots into chunky pieces on the diagonal. (Do not slice too thin!) In a large bowl toss the carrots and shallots with olive oil until coated. Add the honey and juice from the orange. Zest the orange over the mixture and salt and pepper to taste. Lay a 2 foot long piece of aluminum foil on the table. Place carrot mixture on one half of the foil and fold the other half up over the carrots. Crimp the sides and then close it up in front to form a pocket, then close the pocket to form a pouch. Place on a cookie sheet in the oven. Check occasionally to make sure no juice is escaping from  your pouch. If it is, re-crimp the sides. Bake for 45 minute or until tender. Serves 4 to 6.

Pouch Baked Carrots

Carrots dished out.

5 Comments on “Pouch Baked Carrots”

  1. 1.) Aja
    July 7th, 2010

    i too love love love jamie oliver! this recipe looks great- thanks for the inspiration!

  2. 2.) Ashley
    August 13th, 2010

    I also made these tonight!!! Your blog totally saved me for dinner! And I even used up a lot of what I need to use in the fridge!! I am a huge fan of your blog. Thanks guys!!

  3. 3.) utary
    July 31st, 2011

    I love it, it’s simple and fun. I can’t wait for my baby to grow up and we can make this together. Great blog. I love it!

  4. 4.) Chris K
    January 3rd, 2013

    Okay, I’ve made something similar many a time, but it never occurred to me to put onion (shallot) into the mix. Because I did not have shallots in the house, I substituted red onion. WOWSERS! I also added a pinch of cayenne only because I’d read about it on another site. Although I made this for just two (My kids are grown up and gone) and I cut the recipe down, the time was spot on for perfect tender/crisp carrots. This is definitely ending up on my rotation list for later.

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    December 16th, 2013

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