Kimmi Knippel (Sweet_Memories) Recipe

HG Crock Pot Candied Carrots

By Kimmi Knippel (Sweet_Memories) KimmiK


Mmmmmmm! Growing up I hated cooked or raw carrots (except Carrot Cake).


Recipe Rating:
 1 Rating
Serves:
7
Prep Time:
Cook Time:

Ingredients

GLAZE:
1/2 c
sugar free apricot preserves
3 Tbsp
brown sugar, not packed
1/2 stick
butter, room temperature
Find more recipes at goboldwithbutter.com
1 1/2 tsp
cinnamon, ground
1/2 tsp
salt
1/4 tsp
nutmeg, ground
CARROTS:
32 oz
baby carrots (about 6 c)
2 large
sweet onion, sliced
1 Tbsp
cornstarch
2 Tbsp
cold water
SEASONINGS:
1 tsp
black pepper
1/2 tsp
salt
1/4 tsp
cayenne pepper
1/2 tsp
ginger, ground
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Directions Step-By-Step

1
GLAZE:

In a small dish, combine preserves, brown sugar, butter, cinnamon, salt & nutmeg. Stir well & set aside.
2
Put all of the veggies in the crock pot & top with the glaze.
3
Use a large spoon to stir the contents of the crock pot up a bit. (Don't worry if the preserves mixture isn't completely distributed.)
4
Cover & cook on HIGH for 3 - 4 hours or on LOW for 7 - 8 hours.
5
Once the veggies are cooked, in a small bowl, combine cornstarch with 2 tbsp cold water & stir until the cornstarch has dissolved. Add to the crock pot & mix well.
6
Turn off the pot & leave uncovered for 15 minutes to allow the sauce to thicken. Stir & add seasonings, to taste.
7
PER SERVING (1 cup): 102 calories, 1.5g fat, 286mg sodium, 22g carbs, 3g fiber, 13g sugars, 1.5g protein

WEIGHT WATCHERS POINTS PLUS: 3