If you love dipping vegetables in ranch dressing this easy ranch glazed carrots recipe is for you! This simple side dish adds a lot of flavor to a casual family meal or a nicer holiday feast.
These cooked carrots are coated with so much flavor and soft to eat that all ages love them!
Easy Glazed Carrot Recipe
As farmers we have a lot of meat in the freezer and we’re always looking for an easy vegetable side dish to go along with our meal. We all love the flavor in these Ranch Glazed Carrots. They are so easy to make on the stove top and the recipe could easily be doubled or tripled in a bigger pan to make glazed carrots for a crowd at a holiday meal.
Whether there is a vegetable tray with ranch dressing at the party or not, a good Christmas, Easter or Thanksgiving meal needs to include some glazed carrots!
The ranch flavoring makes it easier for kids to get kids to eat vegetables! We always keep these ranch packets on hand because they enhance so many recipes from carrots to our Spicy Ranch Pretzels. If you like a lot of ranch flavor then use a whole packet, feel free to use half of a packet for a more mild flavor.
We like to buy a big bag of carrots at Sam’s Club and use part of the bag to make Carrot Salad with Celery and Mangos and the rest to make this recipe for another meal.
Vegetable Side Dish Idea
I’m not a fan of gravy, so this is the type of plate my husband enjoys, but I really enjoy dipping my turkey in a little of the extra ranch flavored glaze from my carrots!
Several people in our family raise turkeys as I shared in The Story of a Turkey Farmer. The other side of our family raises beef cattle and pigs. So we always have lots of good meat around. We enjoy having a main dish with meat for quick meals throughout the week. This is the perfect easy side dish for an everyday meal or it can be doubled or tripled for a bigger family meal.
Tips For Making Glazed Carrots
- Whole carrots can be used in place of carrot sticks, just ensure they are evenly sized so they will cook evenly
- If using whole carrots they can be peeled ahead of time and stored in the refrigerator
- Even when carrots come prewashed we typically rinse them under cold water again before cooking or eating
- This recipe can be made ahead of time, but slightly decrease cooking time so carrots don’t become mushy while waiting to be served
- Leftovers can be reheated and enjoyed again
How to Make Stove Top Baby Carrots
- Place carrots in a saucepan and add about 1 inch of water. Bring to a boil.
- Reduce heat; cover and cook for 7-10 minutes or until crisp-tender. Drain and set aside.
- In the same pan combine remaining ingredients including carrots and ranch packet.
- Cook over medium heat for 3-5 minutes until glazed.
Recipes for a Farmhouse Thanksgiving Meal
Here are a few other classic recipes that we enjoy at Thanksgiving. We hope you enjoy them as much as we do!
- Grandma’s Farmhouse Dressing
- Twice Baked Potato Casserole
- Easy Creamy Mashed Potatoes – Farmhouse Style
- Crock Pot Loaded Red Potatoes
- Jiffy Corn Pudding
- Easy Cheesy Potato Casserole
- Sweet Potato Souffle
- Ultimate Sweet Potato Casserole
- Farmhouse Loaded Potatoes
- Crock Pot Dressing – Farmhouse Style
- Big Batch Pumpkin Pies for a Crowd
Printable Easy Ranch Glazed Carrots Recipe
Easy Ranch Glazed Carrots
Ingredients
- 1 pound fresh baby carrots
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 1 envelope ranch salad dressing mix
Instructions
- Place carrots in a saucepan and add about 1 inch of water. Bring to a boil. Reduce heat; cover and cook for 7-10 minutes or until crisp-tender. Drain and set aside.
- In the same pan combine remaining ingredients including ranch packet. Add carrots and cook over medium heat for 3-5 minutes until glazed.
Notes
- Whole carrots can be used in place of carrot sticks, just ensure they are evenly sized so they will cook evenly
- If using whole carrots they can be peeled ahead of time and stored in the refrigerator
- Even when carrots come prewashed we typically rinse them under cold water again before cooking or eating
- This recipe can be made ahead of time, but slightly decrease cooking time so carrots don’t become mushy while waiting to be served
- Leftovers can be reheated and enjoyed again
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