Carrot Fingers And Ranch Dressing Recipes

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RANCH-GLAZED BABY CARROTS



Ranch-Glazed Baby Carrots image

There's no need to dip these flavor-packed carrots in a creamy dip-they're already sauteed in delicious ranch dressing mix. You and your crew will love 'em! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 pound fresh, frozen or canned whole baby carrots
Water
2 tablespoons butter
2 tablespoons Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker
2 tablespoons packed brown sugar

Steps:

  • Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter, Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Nutrition Facts :

RANCH ROASTED CARROTS



Ranch Roasted Carrots image

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

1 lb carrot (give or take)
3 tablespoons dry ranch dressing mix (or more if your taste buds call for it)
2 tablespoons olive oil

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

ROASTED POTATOES AND CARROTS WITH RANCH SEASONING



Roasted Potatoes and Carrots with Ranch Seasoning image

This is my variation of a classic roasted carrot and potato recipe. The rice wine vinegar gives the potatoes a little zing that really complements the ranch seasoning.

Provided by Betka

Categories     Side Dish     Vegetables     Carrots

Time 1h35m

Yield 6

Number Of Ingredients 8

3 tablespoons olive oil
1 (1 ounce) package ranch dressing mix
1 teaspoon rice wine vinegar
¼ teaspoon ground black pepper
2 ½ pounds unpeeled potatoes, cut into 1-inch chunks
1 pound baby carrots
½ sweet onion, sliced into thin rounds
½ teaspoon kosher salt

Steps:

  • Combine olive oil, ranch dressing mix, vinegar, and pepper in a gallon-sized resealable plastic bag. Add potatoes, carrots, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate for at least 15 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch pan.
  • Pour vegetables and excess marinade into the prepared baking dish.
  • Bake in the preheated oven, stirring a few times, until vegetables are tender, about 1 hour. Turn the oven to broil for the last 5 minutes to crisp the vegetables. Remove from the oven, sprinkle with salt, and serve.

Nutrition Facts : Calories 247 calories, Carbohydrate 42.4 g, Fat 7 g, Fiber 6.5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 556.8 mg, Sugar 5.4 g

CARROT GINGER DRESSING



Carrot Ginger Dressing image

What makes the salad dressing often served in sushi restaurants so delicious? The orange gives away the carrots, but everything else is blended into a smooth, tangy and well-balanced vinaigrette. Apple is used as an unexpected natural sweetener and miso adds a salty complexity. Be sure to find white miso; it is subtly sweet and mellow compared to other varieties and won't affect the color of your dressing.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield about 1 1/4 cups

Number Of Ingredients 8

1 large carrot, peeled and roughly chopped (about 4 ounces)
1/2 red apple, such as Gala, Honeycrisp or Fuji, peeled, cored and roughly chopped (about 3 ounces)
One 1 1/2-inch piece fresh ginger, peeled and roughly chopped
1 clove garlic, peeled
1/4 cup white miso
1/4 cup unseasoned rice vinegar
3 tablespoons toasted sesame oil
Kosher salt and freshly ground black pepper

Steps:

  • Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
  • Use immediately or transfer to an airtight container and refrigerate for up to 7 days.

RANCH ROASTED CARROTS RECIPE



Ranch Roasted Carrots Recipe image

An easy, delicious side dish to any meal!

Provided by Six Sisters

Yield 8

Number Of Ingredients 3

4 Tablespoons olive oil
1 (32 ounce) bag baby carrots
1 (1 ounce) package ranch dressing mix

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.

GLAZED RANCH CARROTS



Glazed Ranch Carrots image

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

2 pounds fresh baby carrots
1/2 cup butter, cubed
1/2 cup packed brown sugar
2 envelopes ranch salad dressing mix
Minced fresh parsley, optional

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.

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