In order to get my son to eat veggies, I mix and match flavors and spices. My slow-cooker dish of carrots with orange and cinnamon has him hooked.
—Christina Addison, Blanchester, OH
Prep: 10 min. • Cook: 4 hours • Makes: 6 servings
2 lbs. medium carrots or baby carrots, cut into 1-in. pieces
1/2 cup packed brown sugar
1/2 cup orange juice
2 Tbsp. butter
3/4 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
4 tsp. cornstarch
1/4 cup cold water
1. In a 3-qt. slow cooker, combine the first seven ingredients. Cook, covered, on low 4-5 hours or until carrots are tender.
2. In a small bowl, mix the cornstarch and water until smooth; gradually stir into carrot mixture until sauce is thickened.
Per Serving: 2/3 cup equals 187 cal., 4g fat (3g sat. fat), 10mg chol., 339mg sodium, 38g carb. (27g sugars, 4g fiber), 2g pro.