This nuts-free side dish of ranch glazed baby carrots is a delicious combination of stir-fried vegetables, butter, brown sugar, saltine crackers and herbs.
Special diets: Vegetarian | nuts-free |
️Allergens: not vegan | gluten | lactose | eggs | soy |
⏱ 36 mins – easy
🍽 5 servings – 742 kcal per serving
| Serving
347g |
Fat
48g |
Sat. fat
11g |
Sodium
10345mg |
| Carbs
69g |
Fibers
9g |
Sugars
18g |
Proteins
9g |
INGREDIENTS
- 16 ounce baby carrots
- a quarter cup butter
- a quarter cup brown sugar
- 15 saltine crackers
- 2 cups parsley flakes
- half cup minced onions
- 2 tbsp dried dill
- a quarter cup onion salt
- a quarter cup garlic salt
- a quarter cup onion powder
- a quarter cup garlic powder
- 1 cup mayonnaise
- 1 cup buttermilk
TOOLS
- 1 food processor
- 1 bowl
- 1 pan
- 1 colander
- 1 saucepan
- 1 spoon
- 1 wooden spoon
STEPS
Combine saltine crackers, parsley flakes, minced onions, and dried dill in a food processor. Blitz on high speed to get a saltine cracker mixture.
Put the saltine cracker mixture in a bowl. Stir in onion salt, garlic salt, onion powder, garlic powder, mayonnaise, and buttermilk with a spoon to get a ranch dressing mix.
Heat 8 cups of water in a pan. Add baby carrots and cook for 20 minutes.
Drain cooked carrots in a colander.
Heat butter and brown sugar in a saucepan. Stir in drained carrots with a wooden spoon. Cook for 5 minutes, then add 1 ounce of ranch dressing mix and stir until smooth.
It’s ready to be served !
