32-oz baby carrots
1/2 cup packed light brown sugar
1/2 cup orange juice
3 tbsp butter
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup cold water
2 tbsp cornstarch
Combine the carrots, brown sugar, orange juice, butter and spices in a slow cooker. Place lid on cooker and cook on low about 4 hours or until carrots are just crisp-tender.
Using a slotted spoon, transfer carrots into a serving bowl; set aside.
Transfer the cooking juices to a small saucepan; bring to a boil. Meanwhile mix the cold water and cornstarch together until smooth; stir into the saucepan. Boil mixture 1 minute or until thickened while stirring constantly. Spoon mixture over the carrots.
Yield: 6 servings