Orange Spice Carrots Recipe

5 12 13
Orange Spice Carrots Recipe
Orange Spice Carrots Recipe photo by Taste of Home
Publisher Photo

Orange Spice Carrots Recipe

Read Reviews
5 12 13
Publisher Photo
To get my son to eat veggies, I mix and match flavors and spices. My slow cooker carrots with orange and cinnamon won him over. —Christina Addison, Blanchester, Ohio
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours

Ingredients

  • 2 pounds medium carrots or baby carrots, cut into 1-inch pieces
  • 1/2 cup packed brown sugar
  • 1/2 cup orange juice
  • 2 tablespoons butter
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 teaspoons cornstarch
  • 1/4 cup cold water

Directions

In a 3-qt. slow cooker, combine the first seven ingredients. Cook, covered, on low 4-5 hours or until carrots are tender.
In a small bowl, mix cornstarch and water until smooth; gradually stir into carrot mixture until sauce is thickened. Yield: 6 servings.
Originally published as Orange Spice Carrots in Taste of Home December 2015, p80

Nutritional Facts

2/3 cup: 187 calories, 4g fat (3g saturated fat), 10mg cholesterol, 339mg sodium, 38g carbohydrate (27g sugars, 4g fiber), 2g protein.

  • 2 pounds medium carrots or baby carrots, cut into 1-inch pieces
  • 1/2 cup packed brown sugar
  • 1/2 cup orange juice
  • 2 tablespoons butter
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 teaspoons cornstarch
  • 1/4 cup cold water
  1. In a 3-qt. slow cooker, combine the first seven ingredients. Cook, covered, on low 4-5 hours or until carrots are tender.
  2. In a small bowl, mix cornstarch and water until smooth; gradually stir into carrot mixture until sauce is thickened. Yield: 6 servings.
Originally published as Orange Spice Carrots in Taste of Home December 2015, p80

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Reviews forOrange Spice Carrots

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MY REVIEW
sd20 User ID: 5560294 260539
Reviewed Jan. 30, 2017

"Very good, I do not put in nutmeg because not a fan. I do keep them in the slow cooker for about 8 hours because we like them more tender,"

MY REVIEW
ejshellabarger User ID: 3870843 242156
Reviewed Jan. 20, 2016

"Very good! I used pineapple juice instead of orange juice as I had the pineapple juice on hand."

MY REVIEW
aug2295 User ID: 4631582 239854
Reviewed Dec. 20, 2015

"Delicious blend of flavors but take note that these carrots need the full cooking time."

MY REVIEW
joycerm53 User ID: 703299 239510
Reviewed Dec. 15, 2015 Edited Aug. 29, 2016

"Made these for a family get together. Everyone loved them! easy and delicious!"

MY REVIEW
JMartinelli13 User ID: 92779 237719
Reviewed Nov. 20, 2015

"Made a stovetop version of these and they were a big hit. Even my veggie hating husband ate two servings. Definitely going onto my regular menu rotation."

MY REVIEW
amehart User ID: 1464390 237528
Reviewed Nov. 17, 2015

"I rarely have cooked carrots because my family is not a fan of them. However, I had a lot of carrots that I didn't want to go bad, so tried this. Family loved them, and they went perfectly with a pork roast I had made. LOVE the ease of this recipe!!"

MY REVIEW
debpenns User ID: 5553562 237419
Reviewed Nov. 15, 2015

"I was looking for a great carrot recipe! well I FOUND IT!! cooked this today and family that usely hates carrots loved this recipe:) I'm giving it a 5 star rating!!!"

MY REVIEW
sgronholz User ID: 1473861 237412
Reviewed Nov. 15, 2015

"We really enjoyed these carrots! They were so easy to prepare and the sauce was amazing! While my husband and and I are usually only fans of crisp-tender veggies in stir fries, this side dish was wonderful and one I'm seriously considering making for Thanksgiving!"

MY REVIEW
annrms User ID: 2649709 237154
Reviewed Nov. 11, 2015

"I used some jumbo (1 pound each!) carrots that I got at our local farm stand. They are so sweet and tender. I cut back on the sugar by half because the carrots were so sweet and also because we don't enjoy overly sweet food. BTW I used Domino's Bronulated brown sugar which is a pourable brown sugar. I used it almost all of the time in any recipe.

I brought the crock pot up to temperature on high about an hour then I lowered the heat to low and cooked the carrots for another 3 hours. The carrots were perfectly al dente at that point. I stirred in the cornstarch mixture and the sauce thickened beautifully. easy!!! Recipe is a keeper, for sure. I could also see using half carrots and half parsnips!"

MY REVIEW
shannondobos User ID: 5115022 237097
Reviewed Nov. 10, 2015

"This recipe is very tasty, and a nice change from the everyday steamed carrots that are the norm in my household. I love that you just throw it all in the slow cooker and forget about it!"

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