HG Glaze of Glory Candied Carrots

6  cups		One 32-oz. bag baby carrots
1  cup		onion, sliced
1  cup		red bell pepper, sliced
1/2  cup		yellow bell pepper, sliced
1/4  cup		sugar-free apricot preserves (like the kind by Smucker's)
1  teaspoon		brown sugar (not packed)
1-1/2  tablespoons		light whipped butter or light buttery spread (like Brummel & Brown)
1  tablespoon		cornstarch
1  teaspoon		cinnamon
1/2  teaspoon		salt, or more to taste
1/4  teaspoon		nutmeg
1  pinch		Optional: black pepper, cayenne pepper, ground ginger

Tip: For nutritional information on all the ingredients in HG Glaze of Glory Candied Carrots just click on each ingredient name. Then adjust the serving size for any HG Glaze of Glory Candied Carrots ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place all veggies in the crock pot.

In a small dish, combine preserves, brown sugar, butter, cinnamon, salt, and nutmeg. Stir well. Top veggies in the crock pot with this mixture.

Use a large spoon to stir the contents of the crock pot up a bit. (Don't worry if the preserves mixture isn't completely distributed.)

Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, stirring occasionally (if you're around to do it; if not, it's okay).

Once veggies are cooked, turn off the heat on the crock pot. Give contents a good stir, ensuring that the sauce is evenly distributed.

In a small dish, combine cornstarch with 2 tbsp. cold water, and stir until cornstarch has dissolved. Add to crock pot and mix well.

Leave pot uncovered for 15 minutes to allow sauce to thicken. Stir and, if you like, add additional salt and optional ingredients to taste. Then enjoy!