Slow Cooker Candied Carrots
Candied carrots with maple syrup, brown sugar, and fresh orange zest.
Servings: 6 people
Ingredients
- 2 lb carrots
- Zest of ½ orange
- 2 ½ tbsp Pure maple syrup
- To taste Kosher or table salt
- 2 tbsp Light butter substitute
- 1 tbsp Brown sugar or sugar-free replacement
- Optional: cornstarch slurry refer to instructions
Instructions
- Peel and chop the carrots on a bias, ¼ -inch – ½ inch thick.
- Transfer the carrots to the slow cooker and add the remaining ingredients (except the optional slurry).
- Mix everything until well combined and cook the carrots on high for 1.5-3 hours. Cooking time will vary with each slow cooker; mine took about 1 hour and 45 minutes (or cook on low for 3-5 hours). Check on them occasionally to see if they are fork-tender.
- Once done, the maple syrup mixture might be thin. If so, mix about 2 teaspoons of cornstarch with a tablespoon or so of water. Mix until smooth to form a paste, then add it to the slow cooker and stir. It should thicken the maple glaze within a minute.
- Adjust seasonings or sweetness as needed and serve warm.
Notes
2 WW points per serving
Nutrition
Serving: 90g | Calories: 63kcal | Carbohydrates: 14g | Protein: 0.7g | Fat: 1.9g | Saturated Fat: 0.4g | Sodium: 185mg | Potassium: 256mg | Fiber: 2.1g | Sugar: 7.6g | Calcium: 32mg | Iron: 0.2mg