Slow Cooker Roasted Carrots

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• 2 lbs whole baby carrots (washed, peeled and all but 1 inch of carrot tops removed)
  Ingredient note

  Source: 2 lbs whole baby carrots (washed, peeled and all but 1 inch of carrot tops removed)
• 1/3 cup apricot or peach preserves
  Ingredient note

  Source: 1/3 cup apricot or peach preserves
• 6 Tbsp butter (melted)
  Ingredient note

  Source: 6 Tbsp butter (melted)
• 2 Tbsp honey
  Ingredient note

  Source: 2 Tbsp honey
• 2 Tbsp packed light brown sugar
  Ingredient note

  Source: 1-2 Tbsp packed light brown sugar; upper source range endpoint used for shopping.
• 1 tsp balsamic vinegar
  Ingredient note

  Source: 1 tsp balsamic vinegar
• 1 tsp garlic powder
  Ingredient note

  Source: 1 tsp garlic powder
• 3/4 tsp kosher salt
  Ingredient note

  Source: 3/4 tsp kosher salt
• 1/4 tsp dried thyme
  Ingredient note

  Source: 1/4 tsp dried thyme
• 1/4 tsp ground mustard
  Ingredient note

  Source: 1/4 tsp ground mustard
• 0.5 tsp black pepper
  Ingredient note

  Source: 1/4 - 1/2 tsp black pepper; upper source range endpoint used for shopping.
• 1 1/2 Tbsp cornstarch
  Ingredient note

  Source: 1 1/2 Tbsp cornstarch
• 1 1/2 Tbsp water
  Ingredient note

  Source: 1 1/2 Tbsp water

1. In a small mixing bowl, combine preserves, butter, honey, brown sugar, balsamic vinegar, garlic powder, salt, dried thyme, ground mustard, and black pepper.
2. Separately, combine cornstarch and water, then whisk or stir that mixture into the sauce.
3. Place carrots in 3 - 6 quart slow cooker, and pour sauce over them. Stir gently to combine. Cover with lid and cook on LOW for 6-7 hours, or until tender.
4. Place cooked carrots on a foil-lined rimmed baking sheet and broil on HIGH for a minute or two, until slightly caramelized. Brush with leftover glaze from the slow cooker and serve.