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
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
Instructions
1In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until carrots are tender, 4-5 hours.
2In a small bowl, mix cornstarch and water until smooth; gradually stir into carrot mixture until sauce is thickened, 1-2 minutes.
