Ingredients

The following ingredients have 4 Servings
  • 3 Tablespoons neutral oil (coconut or avocado oil; can substitute with butter)
  • 1/3 cup maple syrup (can substitute with Lakanto Monkfruit Sweetener or coconut sugar)
  • 1 Tablespoon fresh orange juice
  • 1 Tablespoon orange zest
  • 1/2 teaspoon ground ginger (or 2 teaspoons ginger; freshly grated)
  • 1/4 teaspoon sea salt
  • 3 pounds carrots (peeled and sliced into 1/4 inch thick rounds)
  • chopped fresh parsley (for garnish)
  • 2 teaspoons cornstarch (or arrowstarch + 2 teaspoons water)

Instruction

  • Add the melted oil or butter, sweetener, orange juice, orange zest, ginger, and salt to your slow cooker and whisk to combine. Stir in the carrots and toss to coat well.
  • Cover and cook on low for 4-6 hours OR high for 2-3 hours, or until carrots are tender, stirring once halfway through.
  • OPTIONALTo thicken up glaze, stir in the cornstarch slurry about 20-30 minutes before serving. Cook on HIGH for 20-30 minutes, or until thickened.
  • Remove the carrots, using a slotted spoon, and place in a serving bowl. Garnish with fresh parsley and serve warm.