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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!

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Rate this recipe 5/5 (4 Votes)


  • 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


Adapted from


Step 1

* 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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