Glaze of Glory Candied Carrots

This slow-cooker veggie side dish will have the whole family begging for more. And with stats so good, you'll have no problem dishing it out!
Photo by Tracey H.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

Ingredients

  • 1/4

    cup low-sugar apricot preserves

  • 2

    tbsp. brown sugar (not packed)

  • 1 1/2

    tbsp. light whipped butter or light buttery spread

  • 1

    tsp. cinnamon

  • 1/2

    tsp. salt, or more to taste

  • 1/4

    tsp. ground nutmeg

  • One

    32-oz. bag (about 6 cups) baby carrots

  • 1

    onion, sliced

  • 1

    yellow bell pepper, stem removed, seeded, and sliced

  • 1

    red bell pepper, stem removed, seeded, and sliced

  • 1

    tbsp. cornstarch

  • Optional seasonings: black pepper, cayenne pepper, ground ginger

Directions

* To make the glaze, in a small bowl, combine preserves, brown sugar, butter, cinnamon, salt, and nutmeg. Stir well. * Put all of the veggies in a crock pot and top with the glaze. * Use a large spoon to stir the contents of the crock pot up a bit. (Don’t worry if the preserves mixture isn’t evenly distributed.) * Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours. * Once the veggies are cooked, in another small bowl, combine cornstarch with 2 tbsp. cold water, and stir until the cornstarch has dissolved. Add to the crock pot and mix well. * Turn off the pot and leave uncovered until sauce has thickened, about 15 minutes. Stir and enjoy!

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