1 package (32 oz) baby carrots
1/2 cup packed brown sugar
1/2 cup orange juice
3 tbsp butter or margarine
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp cornstarch
1/4 cup water
Combine all ingredients except cornstarch and water in slow cooker.
Cover and cook on LOW 3 1/2 to 4 hours or until carrots are crisp-tender.
Spoon carrots into serving bowl.
Remove juices to small saucepan.
Heat to a boil.
Mix cornstarch and water in small bowl until blended.
Stir into saucepan.
Boil 1 minute or until thickened, stirring constantly.
Pour over carrots.
Number of Servings: 6Recipe submitted by SparkPeople user KACRE23.