May 12, 2010

Orange-Glazed Carrots

carrots, Healthy Recipes, holiday, slow-cooker, Thanksgiving Recipes, vegetable side

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34 ratings

Prep time: 10 minutes
Cooking time: 3 1/2 hours (in the slow cooker)
Servings: 6
Partner: Spinach-Stuffed Flank Steak

Grandma knew that a touch of cinnamon turned this recipe into something extra special.

Ingredients

1 (32-ounce) package baby carrots
1/2 cup firmly packed brown sugar
1/2 cup orange juice
3 tablespoons butter
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons cornstarch
1/4 cup cold water

Directions

1

Combine carrots, brown sugar, orange juice, butter, cinnamon and nutmeg in large bowl. Mix well.
2

Place carrot mixture in slow cooker set on LOW. Cover and cook until carrots are crisp-tender, about 31/2 to 4 hours.
3

Spoon carrots into serving bowl. Remove juices to small saucepan. Heat over high heat to a boil.
4

Mix cornstarch and water in small bowl until well blended. Stir into saucepan. Boil cornstarch mixture until thickened, about 1 minute, stirring constantly. Spoon sauce over carrots.
5

Serve carrots as an accompaniment to baked ham or roast turkey.
6

Variation: For extra flavor, add 1 (10-ounce) package thawed frozen peas to the carrots. Cook peas according to package directions. Add peas to carrots just before spooning on sauce.

Grandma's Secret Trick

Brown sugar tends to harden over time if it is not stored properly. Grandma stored brown sugar in a resealable plastic food storage bag in a cool, dry place. If the brown sugar began to harden, Grandma would slice an apple and put a wedge in the bag and reseal it. She would feel the bag in one to two days, and if the sugar had softened, she would remove the apple.