Yesterday I made a family favorite
"3 envelope roast" and I was trying desperately to figure out to serve with it. I didn't want the same ole same ole. So I dove into Caprece's recipes and came across this one that looked delicious. It didn't disappoint although I think I like my friend Christina's recipe better. I also served wild rice and roasted asparagus that was out of this world good.
Glazed Carrots recipe courtesy of Sharlee Bates
Ingredients:
- 2 pkg (16oz) fresh baby carrots
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 2 envelopes of ranch dressing mix
Cook carrots as desired and set aside. Combine all ingredients except carrots in a large sauce pan over medium heat. Stir til butter is melted and everything is well blended. Add carrots cook and stir for 5 minutes until carrots are glazed. Serve warm.
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