Ingredients
- 32-oz (2 lbs) pkg baby carrots
- 1⁄3 cup turbinado sugar
- 2–3 oranges, squeezed for juice to make approx ½ cup juice
- 3 Tbsp coconut oil, melted
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- 2 Tbsp cornstarch
- ¼ cup water
How to Make It
- Combine all ingredients except cornstarch and water in the slow cooker.
- Cover. Cook on Low 3–4 hours, until carrots are tender crisp.
- Put carrots in serving dish and keep warm, reserving cooking juices. Put reserved juices in small saucepan. Bring to boil.
- Mix cornstarch and water in small bowl until blended. Add to juices. Boil one minute or until thickened, stirring constantly.
- Pour over carrots and serve.