For an easy but flavorful vegetable side dish, these carrots hit the spot. They are also a handy dish for a potluck. They can be parboiled and cooled in ice water to stop the cooking process the day before the potluck then placed into a crockpot (with the seasonings) on low for several hours the day of. Perfect too for a Sunday morning if you plan to host guests for lunch and want to avoid that last minute rush. Hope you enjoy them!
2½ lbs. fresh baby carrots
1 stick butter
½ cup brown sugar
2 envelopes Ranch Dressing mix or
3-4 Tablespoons Sour Cream and Onion Powder,
(can be purchased at bulk food stores)
Cook carrots in a small amount of water until they are crisp-tender. Drain and set aside. Melt butter and combine with brown sugar and dressing mix. Add the carrots and cook and stir over medium heat for approximately 5 minutes or until glazed.
Have a lovely day!