Categories: Slow-Cooker, Vegetables

Ingredients

• 4 cups of baby carrots (or fresh carrots, peeled and chopped in 2-inch chunks)
• 1/2 cup of orange juice
• 2 tablespoons honey
• 1 tablespoon butter
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Directions

1. I threw everything in together and cooked on high for 4 hours. When the time was up, I stirred to distribute the spices.

2. Very easy. If you have a longer slot of time to fill, cook on low—checking at about 6 hours. I like my carrots al dente, without any mush—-but I know a lot of people like them softer.

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