My absolute favorite carrots in the entire world are Nash’s Organic Carrots. They are life-changing carrots and for anyone that lives in the Pacific NW, they are a lucky gift of living here. There is nothing like them – seriously. Yes, I am raving about carrots, but these carrots are THAT good.
The bad news is that they are seasonal and the season recently ended (cry).
Enter Costco. Thank you, Costco, for your 10-pound bag of Organic Carrots.
Maybe it’s living in Seattle. I mean, after all, Costco is from the area. Or maybe Costco seduced us with the lure of crazy deals on Hannah Anderson Organic Toddler Pajamas, Organic Coconut Oil, Kerry Gold Butter and Ecover Laundry Detergent.
Either way, it’s almost impossible to walk out of that place without spending major money. I know that technically we are saving money on the unit cost, but it never feels like it when I reach the checkout. Anyone else have the Costco sticker shock syndrome?
Anyway, back to the carrots.
The good news is we have that Costco membership and they are currently stocking a very reasonably priced ($5.99) 10-pound bag of Organic Carrots. Great right?– except when you get home and can’t fit 10-pounds of carrots in the produce drawer (ugg).
I was turning on the oven to make this Foolproof Roast Chicken so I decided to roast a couple pounds of the carrots. I adjusted the recipe to reflect one pound (which serves 4) but feel free to double or triple like I did if you want leftovers!
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Weight Watchers Maple Glazed Carrots with Cardamom
- 1 pound organic carrots
- 1 tablespoon coconut oil
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon crushed red pepper flakes
Preheat oven to 400F. Line a baking sheet with tinfoil or use a Silpat as the maple syrup will caramelize and can be hard to clean off an unlined pan.
Whisk coconut oil, maple syrup, salt, cardamom and red pepper flakes together.
Peel carrots and lay out in one later on baking sheet. Use a pastry brush to brush oil mixture evenly over the carrots or drizzle on and roll them. Either way, just make sure they are all coated.
Cook for 30 minutes. Turn and cook for another 30 minutes. Serve hot and Enjoy!