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Recipe

Slow Cooker Apricot-Glazed Carrots

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Savor sweet golden carrots kissed with just the right amount of honey and apricot preserves.

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( 10 Ratings)

10 Ratings

5 Stars 60%

4 Stars 10%

3 Stars 10%

2 Stars 20%

1 Stars

Member Reviews ( 4 )

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PREP TIME 10 Min
TOTAL TIME 9 Hr 25 Min
SERVINGS 10

2: bags (16 oz each) ready-to-eat baby-cut carrots

1: medium onion, cut in half, sliced

1/4: teaspoon salt

1/3: cup honey

1/3: cup apricot preserves

2: tablespoons chopped fresh parsley

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1 In 4- to 5-quart slow cooker, place carrots and onion. Sprinkle with salt.
2 Cover; cook on Low heat setting 9 to 10 hours.
3 Discard liquid in cooker. In small bowl, mix honey and preserves; pour over carrots in cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes or until hot. Sprinkle with parsley before serving. Carrots will hold on Low heat setting up to 2 hours; stir occasionally.

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Expert Tips

Carrots that are about the same size cook more evenly, so cut larger carrots in half lengthwise.

Peach, plum, pineapple or another flavor of preserves will lend these carrots a subtly different yet equally delicious fruit flavor.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

1 Serving (1 Serving)

Calories 110

(Calories from Fat 0),

Total Fat 0g

(Saturated Fat 0g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 125mg;
Total Carbohydrate 27g

(Dietary Fiber 3g,
Sugars 19g),

Protein 1g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 4 Reviews View All

Posted 1/4/2011 8:04:07 PM REPORT ABUSE crosario said:

Rating:

I have a Rival crockpot with a glass dome. Like jellysmack below, food often turned out brown, dry, and tasteless. One day, my kids broke the glass dome so I had to resort to covering the dish tightly with foil before cooking. What a surprise! My food comes out so much better. Apparently, the glass dome was soaking up all the flavor and holding too much of the moisture on its underside. If any one else has a glass dome on their crockpot, I would suggest purchasing a metal lid or using foil as I do.

This reply was: Helpful Inspiring

Posted 9/21/2009 7:32:30 PM REPORT ABUSE Emilykf said:

Rating:

This recipe was puzzling because it did not call for any liquid. I compared it to some other recipes using baby cut carrots, and decided to add 1/2 cup of water. This turned out to be a good idea! The carrots were good but I think they would have come out badly had I omitted the water. I think the website should fix the recipe. Actually I'd first seen it printed in a newspaper - which no doubt got it from the website - so lots of people may have made this unfortunate error!

This reply was: Helpful Inspiring

Posted 7/30/2009 3:52:30 AM REPORT ABUSE jellysmack said:

Rating:

I made these carrots today, and followed the recipe exactly, and my husband and I were both disappointed. My husband loves food, but he thought the apricot preserves made this taste unexpectedly weird. Neither of us went back for seconds. The recipe sounds really good, so I was surprised. Maybe it would be better with different preserves, and maybe added in sooner so that the flavor cooks into the carrots. Also, the carrots and onions turn brownish in the slow cooker, so it doesn't look pretty like the picture. Not sure if I'll try this again with different preserves.

This reply was: Helpful Inspiring