Carrot Fingers And Ranch Dressing Recipes
GLAZED RANCH CARROTS
We love these tasty ranch carrots. The side dish relies on packages of baby carrots and ranch dressing mix, so there's no time-consuming prep. -Marion Reed, Omak, Washington
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar and salad dressing mix until blended. Add carrots. Cook and stir over medium heat for 5 minutes or until glazed. Sprinkle with parsley, if desired.
Nutrition Facts : Calories 156 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1067mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
RANCH DRESSING WITH FRESH HERBS
Although the original ranch dressing was made with ingredients like garlic powder and dried dill, fresh herbs and real garlic give this dressing a much brighter taste - and a pretty pale green color. This dressing is adapted from the restaurant Emily in Brooklyn, N.Y., one of the first pizzerias in New York City to serve ranch dressing. It's still a controversial combination in Brooklyn, but the chef Matt Hyland's dressing is uncontroversially delicious.
Provided by Julia Moskin
Categories dips and spreads, salads and dressings
Time 15m
Yield About 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a food processor or blender, process the buttermilk, garlic, pepper, chives and mint together until the herbs are minced and the mixture turns pale green. Add the mayonnaise and process just until smooth. If desired, thin with additional buttermilk to get the consistency you want. Taste and add salt if needed.
- Serve immediately or refrigerate, covered, up to 3 days.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 136 milligrams, Sugar 0 grams
RANCH ROASTED CARROTS
Make and share this Ranch Roasted Carrots recipe from Food.com.
Provided by anme7039
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut carrots so they are the size of french fries, or a fat index finger.
- Toss carrots in a bag with olive oil.
- Next toss carrots in a bag with dressing mix.
- Pour onto a baking sheet and roast at 400 F for 10 minutes, stir, then roast for ten minutes more.
Nutrition Facts : Calories 106.3, Fat 7, SaturatedFat 1, Sodium 78.6, Carbohydrate 10.9, Fiber 3.2, Sugar 5.2, Protein 1.1
CARROTS 'N' RANCH DIP 'N' SNACK
Baby carrots are a fine snack. But they're so much tastier as the crunchy half of this Crunchy-Creamy Carrots 'n' Ranch Dip 'n' Snack.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 1 serving
Number Of Ingredients 2
Steps:
- Serve carrots as dippers with the dressing.
Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 4 g, Protein 1 g
RANCH ROASTED CARROTS RECIPE
An easy, delicious side dish to any meal!
Provided by Six Sisters
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F.
- Add olive oil to a large Ziploc bag.
- Add carrots to the bag, seal and shake until all carrots are coated with oil.
- Sprinkle ranch dressing mix in the bag, seal and shake until carrots are evenly coated.
- Spray a baking sheet with nonstick cooking spray. Spread carrots on baking sheet in a single layer. Cook for 30 minutes (or until carrots are soft), stirring halfway through.
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