2 (16 oz.) pkgs. baby carrots
1 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
1/4 cup honey
1/4 cup Dijon mustard
1 Tbsp. balsamic vinegar
1 Tbsp. finely chopped fresh ginger root
2 Tbsp. apple juice
1/8 tsp. cayenne pepper
1/2 tsp. salt


Place carrots in 3-4 quart crock pot. In heavy saucepan, heat olive oil over medium heat. Add onions and garlic; cook and stir until crisp tender, about 4 minutes. Add to carrots in crock-pot. In small bowl combine remaining ingredients and mix until blended. Pour over vegetables in crock-pot. Cover and cook on low for 6-7 hours until carrots are tender and glazed, stirring once during cooking time.