Orange Spice Carrots
Total TimePrep: 10 min. Cook: 4 hours
- 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
- 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, 1-2 minutes.
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Nutrition Facts2/3 cup: 187 calories, 4g fat (3g saturated fat), 10mg cholesterol, 339mg sodium, 38g carbohydrate (27g sugars, 4g fiber), 2g protein.
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Dec 11, 2017
These were excellent! Although, I completely forgot the last step with the corn starch, but they were still very good.
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,
Jan 20, 2016
Very good! I used pineapple juice instead of orange juice as I had the pineapple juice on hand.
Dec 20, 2015
Delicious blend of flavors but take note that these carrots need the full cooking time.
Dec 15, 2015
Made these for a family get together. Everyone loved them! Easy and delicious!
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.
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!!
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!
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!
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!