Carrots In A Bag

Carrots In A Bag

A lovely way to make carrots the star of your Christmas table. It’s a nifty technique that seals in the flavour and lets the veg cook in its own moisture. You’ll need baking parchment and a stapler.

Riverford carrots in a bag recipe


  • 2 rosemary sprigs
  • 2 garlic cloves, unpeeled
  • 2 bay leaves
  • knob of butter
  • 8 good-sized carrots, peeled & chopped on the diagonal into 1cm chunks
  • 2 tbsp olive oil
  • salt & black pepper


Heat the oven to 180°C/Gas 4. To make the bag, spread out a rectangle of baking parchment, approximately 60 x 30cm, with the longer side towards you. Fold it in half from left to right. Double-fold the top and bottom ends and staple the folds closed with two staples. Using a pestle and mortar, bash the rosemary, bay leaf and garlic roughly (you can also do this using the back of a knife on a chopping board). Put the mixture into the bag with the butter. Put the carrots in a bowl, season well with salt and pepper and drizzle over enough of the olive oil so that the seasoning sticks to them. Tip into the bag. Double-fold the open edge of the bag and staple in both corners and in the middle. Lay in a roasting tin and bake for about 25 minutes; the bag should puff up. Turn out into a bowl or open at the table like a big bag of crisps. Watch out for the staples!


  • Replace the rosemary with thyme sprigs.
  • Stir in a few 5mm discs of chopped leek.
  • Add a few strips of orange or lemon zest.
  • Add some spices and brown butter.
  • Try adding a scant drop of rosewater or orange flower water, especially if you’re using cumin or coriander.