1813. BAKED CARROTS with CITRUS and BACON

1 3/4 pounds carrots, peeled and cut into small chunks
2 slices bacon, finely sliced
2 sprigs rosemary, finely chopped
1 clove garlic, finely sliced
1/2 an orange
1 teaspoon marmalade
2 pats butter
salt and pepper

Preheat the oven to 400 degrees. Fold a two-foot piece of aluminum foil in half to make a crease, then open it up again. Pile carrots in the middle of the foil, one one side of the crease. Scatter the bacon, rosemary and garlic over the carrots. Grate the orange zest over the carrots. Add marmalade, butter and pinch of salt and pepper to the pile. 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 of the juice into the bag. Seal up the final side of the bag. Place the bag on a baking tray and put into the oven for about 50 minutes. To serve, carefully open the bag and pour into a serving dish.


bacon recipe courtesy of: Larissa and Chrissy, Blog Obispo: the San Luis Obispo Tribune, San Luis Obispo, California, February 24, 2010 | Jamie Oliver’s Food Revolution