Recipes and Cooking Orange-Cardamom Slow Cooker Carrots 4.7 (3) Vegetarian slow cooker recipes, like this cooked carrots recipe, make stellar additions to any holiday meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 21, 2015 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Slow Cook Time: 5 hrs Total Time: 5 hrs 20 mins Servings: 10 Yield: 10 Ingredients 2 pound whole baby carrots, tops trimmed to 1/2 inch (use an oval slow cooker, or cut in half crosswise) ¾ - 1 cup chopped onion ½ cup chicken broth ½ teaspoon salt ½ cup orange marmalade 1 tablespoon cornstarch ¼ teaspoon ground cardamom or cumin Toasted sliced almonds Directions In a 3 1/2- or 4-quart slow cooker combine carrots, onion, broth, and salt. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. If using low, turn to high. In a small bowl stir together marmalade, cornstarch, and cardamom; stir into carrots. Cover and cook 45 minutes more or until thickened and bubbly. Sprinkle with almonds before serving. Print