Prep: 10 min. Cook: 4-1/4 hours
Ingredients12 cups frozen sliced carrots (about 48 ounces), thawed1-3/4 cups orange juice1/2 cup sugar3 tablespoons butter, cubed1/2 teaspoon salt3 tablespoons cornstarch1/4 cup cold water
DirectionsIn a 3- or 4-qt. slow cooker, combine the first 5 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 slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes.
3/4 cup: 136 calories, 4g fat (2g saturated fat), 8mg cholesterol, 208mg sodium, 25g carbohydrate (18g sugars, 5g fiber), 1g protein.
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