Glaze of Glory Candied Carrots
PER SERVING (1 cup): 94 calories, 1.25g fat, 286mg sodium, 21.5g carbs, 3g
fiber, 10g sugars, 1g protein, POINTS® value 1*

Ingredients:
One 32-oz. bag (about 6 cups) baby carrots
1 onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup sugar-free apricot preserves
2 tbsp. brown sugar
1 1/2 tbsp. light whipped butter or light buttery spread
1 tbsp. cornstarch
1 tsp. cinnamon
1/2 tsp. salt, or more to taste
1/4 tsp. nutmeg
Optional: black pepper, cayenne pepper, ground ginger

Directions:
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. Cover and cook on high for 3 - 4 hours OR on low for 7 - 8 hours, stirring occasionally. 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.