Country Woman

APRIL I MAY 2015 COUNTRY WOMAN 13Glazed Spiced CarrotsGlazed carrots are a classic side dish forall sorts of special occasions. They’rethe perfect accompaniment for manydifferent main entrees. This recipe isvery easy to put together, leaving youroven and stovetop free for othercooking creations.—TASTE OF HOME TEST KITCHENPREP: 10 MIN. • COOK: 6 HOURSMAKES: 6 SERVINGS2 lbs. fresh baby carrots¹�₂ cup butter, melted¹�₂ cup peach preserves¹�₄ cup packed brown sugar1 tsp. vanilla extract¹�₂ tsp. ground cinnamon¹�₄ tsp. salt¹�₈ tsp. ground nutmeg2 Tbsp. cornstarch2 Tbsp. waterToasted chopped pecans,optional1. Place carrots in a 3-qt. slowcooker. Combine the butter,preserves, brown sugar, vanilla,cinnamon, salt and nutmeg.Combine cornstarch and water untilsmooth; stir into preserves mixture.Pour over carrots.2. Cover and cook on low for 6-hours or until tender. Stir carrots;sprinkle with pecans if desired.The slow cooker is always in season. With recipes from dipsto main dishes, Taste of Home’s brand-new book will inspireyou to keep yours out all year long. Find this recipe andmore seasonal faves in Slow Cooker Throughout the Year,available wherever books are sold.What’s Up, Crock?Here’s an Easter gift: company carrots from the slow cooker.Whip up a peachy glaze, cover and cook on low. That’s all, folks.GLAZED SPICED CARROTSSNEAK PEEK!HOMEMADE