Glazed Spiced Carrots

Name: Glazed Spiced Carrots
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings.
Ingredients: 2 pounds small carrots; 1/2 cup peach preserves; 1/2 cup butter, melted; 1/4 cup packed brown sugar; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 2 tablespoons cornstarch; 2 tablespoons water; Toasted chopped pecans, optional

Glazed carrots are a classic side dish for all kinds of special occasions. They're the perfect accompaniment for all kinds of main entrees. This recipe is very easy to put together, leaving your oven and stove top free for other cooking creations. —Taste of Home Test Kitchen

Ingredients

2 pounds small carrots
1/2 cup peach preserves
1/2 cup butter, melted
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons cornstarch
2 tablespoons water
Toasted chopped pecans, optional

Directions

Place carrots in a 3-qt. slow cooker. Combine the preserves, butter, brown sugar, vanilla, cinnamon, salt and nutmeg. Combine cornstarch and water until smooth; stir into preserve mixture. Pour over carrots.
Cover and cook on low for 6-8 hours or until tender. Stir carrots; sprinkle with pecans if desired.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

3/4 cup (calculated without pecans): 290 calories, 15g fat (10g saturated fat), 40mg cholesterol, 327mg sodium, 39g carbohydrate (32g sugars, 3g fiber), 1g protein.

Originally published as Glazed Spiced Carrots in Taste of Home Everyday Slow Cooker & One Dish Recipes 2011

Reviews

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debpenns

Dec 15, 2018

i loved this dish made it for a family get together loved by all
Alyx

Nov 20, 2018

I"m getting ready to make this for the second Thanksgiving in a row, I've also made them for a few potlucks. They're a hit every time, and I never have leftovers.