Slow Cooker Orange-Glazed Carrots
Not enough space on your stove at the holidays? No problem, we’ve got you covered with this easy and delicious side dish that’s perfect for entertaining. A touch of brown sugar and sweet orange marmalade enhances the savory flavor of Swanson broth and fresh sage. Carrots cook to perfection in the slow cooker and keep warm until ready to serve.
Ingredients
3 pounds carrot, peeled and cut into 1/4-inch thick slices (about 8 cups)
1.5 cups Vegetable or Chicken Broth
1 tablespoon packed brown sugar
2 tablespoons cornstarch
0.5 cup orange marmalade
2 tablespoons butter
1 tablespoon minced fresh sage leaves
1.5 cups Vegetable or Chicken Broth
1 tablespoon packed brown sugar
2 tablespoons cornstarch
0.5 cup orange marmalade
2 tablespoons butter
1 tablespoon minced fresh sage leaves
Instructions
Stir the carrots, 1 cup broth and the brown sugar in a 6-quart slow cooker.
Cover and cook on HIGH for 3 1/2 hours or until the carrots are tender. Stir the remaining broth and the cornstarch in a small bowl until the mixture is smooth. Stir the cornstarch mixture, marmalade, butter and sage in the cooker.
Cover and cook on HIGH for 30 minutes. Stir and season to taste. Serve immediately or keep on WARM for up to 3 hours. The sauce will continue to thicken on WARM, so add more broth, if needed, until desired consistency.
Cover and cook on HIGH for 3 1/2 hours or until the carrots are tender. Stir the remaining broth and the cornstarch in a small bowl until the mixture is smooth. Stir the cornstarch mixture, marmalade, butter and sage in the cooker.
Cover and cook on HIGH for 30 minutes. Stir and season to taste. Serve immediately or keep on WARM for up to 3 hours. The sauce will continue to thicken on WARM, so add more broth, if needed, until desired consistency.
Slow Cooker Orange-Glazed Carrots
Not enough space on your stove at the holidays? No problem, we’ve got you covered with this easy and delicious side dish that’s perfect for entertaining. A touch of brown sugar and ...
Directions
Print
Stir the carrots, 1 cup broth and the brown sugar in a 6-quart slow cooker.Cover and cook on HIGH for 3 1/2 hours or until the carrots are tender. Stir the remaining broth and the cornstarch in a small bowl until the mixture is smooth. Stir the cornstarch mixture, marmalade, butter and sage in the cooker.Cover and cook on HIGH for 30 minutes. Stir and season to taste. Serve immediately or keep on WARM for up to 3 hours. The sauce will continue to thicken on WARM, so add more broth, if needed, until desired consistency.
Ingredients
3 pounds carrot, peeled and cut into 1/4-inch thick slices (about 8 cups)1.5 cups Vegetable or Chicken Broth1 tablespoon packed brown sugar2 tablespoons cornstarch0.5 cup orange marmalade2 tablespoons butter1 tablespoon minced fresh sage leaves
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