Orange Spice Carrots
To get my son to eat veggies, I mix and match flavors and spices. My slow cooker orange carrots with cinnamon won him over. —Christina Addison, Blanchester, Ohio
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
Reviews
These were excellent! Although, I completely forgot the last step with the corn starch, but they were still very good.
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,
Very good! I used pineapple juice instead of orange juice as I had the pineapple juice on hand.
Delicious blend of flavors but take note that these carrots need the full cooking time.
Made these for a family get together. Everyone loved them! Easy and delicious!
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.
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!!
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!
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!
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!