Ingredients
2 pounds medium carrots or baby carrots, cut into 1-inch pieces1/2 cup packed brown sugar1/2 cup orange juice2 tablespoons butter3/4 teaspoon ground cinnamon1/2 teaspoon salt1/4 teaspoon ground nutmeg4 teaspoons cornstarch1/4 cup cold water
Preparation
In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until carrots are tender, 4-5 hours.
In a small bowl, mix cornstarch and water until smooth; gradually stir into carrot mixture until sauce is thickened, 1-2 minutes.
