Do you remember these? Those lovely glazed carrots your Mom served with holiday meals? I do. And I loved them! This recipe is about as old school as it gets.
- 2 lbs baby carrots
- 1/3 cup turbinado sugar
- 1/2 cup orange juice (no pulp)
- 3 tbsp melted coconut oil
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp cornstarch
- 1/4 c water
- Combine all but the cornstarch and water in a slow cooker
- Cook on low for 3-4 hours until carrots are tender, reserving the juices
- Place the juices in a saucepan and mix with the cornstarch and water
- Add juices as needed to get to the consistency you like.
Want to amp it up? Add in some currants and slivered almonds!