I know I have been a bad blogger. It has been over a week since I updated my blog with a new recipe. I guess with having only 2 1/2 weeks left of school that could be the problem. Yes! I have 2 1/2 weeks and then no more classes. I am definitely looking forward to that. Also, I fly to see my hubby in mid-May. Yay! It is definitely going to be a nice summer vacation. I love Colorado when I visited there this last December and I am looking forward to moving there next July when hubby gets back from Afghanistan. I think living in the south all my life (Florida, Louisana and Texas), you just don't get to experience the four seasons and snow! Well atleast I never have and I loved it. Maybe because I only visited and haven't lived there yet. I hope I won't be disappointed. Next July is not coming quick enough.
As for the recipe... this recipe is a nice change from the traditional honey glazed carrots. They have a savory yet sweet taste to them, but I have to say that honey glazed carrots are still my favorite. I made these for a family dinner gathering at my parents and they thought it was delicious. I will definitely make them again for a change of pace.
Ranch Glazed Baby Carrots
1 (16 ounce) package baby carrots
1/4 cup butter
1/4 cup light brown sugar
1 (1 ounce) package ranch dressing mix
Cook carrots according to package directions, drain well.
In the meantime, melt butter in a large saute pan over low heat.
Add sugar and stir until dissolved.
Add carrots and Ranch mix, stir until carrots are coated.
Increase heat to medium, and stir until carrots are hot and glazed, about 5 minutes.
Servings: 6 Points: 2
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