Dinner parties like the feast at Thanksgiving are all about timing and having all your different dishes be ready at exactly the same time. It’s nice to be able to make things ahead of time, or at least to be able to chuck some of those things into a slow cooker or crock pot and ignore them while you do other things.
This recipe is adapted from Phyllis Pellman Good’s post at Fabulous Foods and is really easy.
Put the carrots in a serving dish and keep them warm. Take the cooking juices and bung them in a pot. Bring it to a boil.Dissolve 2 tablespoons corn starch in 1/4 cup water and add that to the juices, boiling for another full minute until the glaze is thick.