Buttery Ranch Glazed Carrots

Looking for a side dish?  These quick and easy Buttery Ranch Glazed Carrots are the perfect compliment to any meal.  

Buttery Ranch Glazed Carrots - Mother Thyme

Earlier this week I had the opportunity to fly out to California to visit Grimmway Farms, the largest producer of carrots in the world.  The experience was beyond amazing.  I got to see first hand how carrots go from the farm to your local market.  Sometimes we take it for granted how easily it is to pick up a bag of carrots, but after seeing the process that is involved, you appreciate it more.

Baby carrots are such a great snack.  They are a little sweet and perfect for dipping in ranch, hummus or even yogurt.  I also love to use this crunchy snack (#justcrunchem) in many recipes too.  Having baby carrots on hand are great to toss in stews.  No need to worry about peeling or cutting, just add them to your stews and they get nice and tender.  They also make a great side dish, and a one the kiddos usually love too.  If you are stuck on what veggie to serve with a meal, I love making these Buttery Ranch Glazed Carrots.  They are super simple and is a great compliment to many dishes.  I love to serve these on the side of turkey, pork tenderloin or even its just a simple burger night.  You can never go wrong with having carrots as a side dish and its a great way to incorporate veggies into a meal.

Grimmway Farms

Grimmway Farms

I spent my time at Grimmway Farms visiting one of the carrot fields.  To watch the process of how the carrots are harvested was a real treat.  Better yet, we had the chance to ride on one of the tractors and see first hand how these carrots are pulled from the ground.  It was amazing to see the volume of carrots being pulled from the ground within a matter of minutes.  Once the carrots are pulled and the trucks are loaded they head over to the processing plant where the carrot goes from a carrot to a baby carrot.  Yes it’s true, a baby carrot doesn’t start out as just a baby carrot.  It is special hybrid carrot that is grown long and slim.  They use the bottom portion of the carrot for a baby carrot.  The remaining carrot is used for a vast variety of carrot products such as slices, shredded carrots, or even juice concentrate.  The entire carrot is utlized.

At the processing plant, watching the carrots come off the truck and proceed through the transformation of becoming a baby carrot is really cool.  I was surrounded by carrots everywhere.  From being washed, sorted, cut, polished and peeled these baby carrots go through a transformation.  Before you know it, they are being bagged and shipped to your local grocery store.  The next time you pick up a bag of baby carrots it is probably from Grimmway Farms.  And you have yourself one mighty good carrot to crunch on.

Grimmway Farms

Grimmway Farms

Grimmway Farms also founded Grimmway Academy, a public charter school.  I was touched to have the chance to visit here.  Grimmway Academy has an edible schoolyard that teaches its students not only how to grow and nuture seasonal produce but how to take that from from farm to table.  It teaches kids about healthy eating habits which is so important.  Teaching kids at a young age with hopefully provide them with lifelong healthy eating habits which I am passionate about.  The Grimmway Café is essentially the school cafetaria but it is so much more than that.  With the open floor plan kids can see into the kitchen as their meals are freshly prepared by the talented staff.  There is even a salad bar for the kids.  All the meals prepared in the Grimmway Café combine seasonal produce along with healthy meals.

Grimmway Farms is a family owned farm that has been in business since 1968.  They take pride in their produce to make sure the consumer, enjoys each crunchy bite.

Buttery Ranch Glazed Carrots - Mother Thyme

Facts about Baby Carrots 

  • If your baby carrots are becoming a little white it is from dehydration from being peeled.  Just soak them in cold water for a few minutes to bring them back to life.
  • Contrary to myths, baby carrots are NOT soaked in chorline. There is a small amount used in the water, similar to what you find in your drinking water to help preserve the carrots.  It dissipates in the packaging so by the time you open your bag and start crunching there is no chorline on your carrots.
  • Carrots are loaded with antioxidants have 270% the daily value of Vitamin A.

To find out more about Grimmway Farms, visit their website at www.grimmwayfarms.com.  You can also get their latest updates on Facebook and Twitter.

Grimmway Farms has partnered with Biggest Loser.  They are giving away a trip to the Biggest Loser Ranch and you can participate in an upcoming Twitter party and chat with past contestant Courtney Crozier.  For more details visit justcrunch.com.  They next Twitter party will be held on September 24th at 8pm both east and west coast times.  Check it out!  

My friends at Grimmway Farms have a goodie bag they would like to give to one lucky MT reader.  The goodie bag includes a Grimmway Farms speaker bag, Grimmway Farms tumbler cup, Biggest Loser Cookbook, Biggest Loser DVD, and a Grimmway/Biggest Loser t-shirt.  

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What you need
Baby carrots
Butter
Light brown sugar
Garlic powder
Dill
Parsley flakes
Onion powder
Salt
Pepper

Step one: Melt butter in a large skillet over medium heat.

Step two: In a small bowl mix all the spices and sugar.

Step three: Stir spices in with butter.

Step four: Stir in carrots and toss to coat.

Step five: Cover and cook for about 10-12 minutes until just tender or until desired.

Print

Buttery Ranch Glazed Carrots

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4-6 servings 1x

Ingredients

Scale
  • 1 pound baby carrots
  • 4 tablespoons butter
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon parsley flakes
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • Pinch of black pepper

Instructions

  1. Melt butter in a large skillet over medium heat.
  2. In a small bowl combine all the brown sugar with all the spices.
  3. Stir spice mixture into butter.
  4. Stir in carrots and toss to coat.
  5. Cover and cook for 10-12 minutes until just tender or until desired.

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13 Comments

  1. I like to use baby carrots when cooking different soups because they are not only tasty but they can also serve as a perfect decoration. I think that these buttery carrots are really tasty but what if to add some cheese into this dish?

  2. I love roasted carrots! I’m pinning your recipe…I’ve got a big bag of Costco carrots hanging out in my fridge…they aren’t baby ones, but I’ll coin-cut them-sure they will be just as delicious 🙂

  3. We are doing trial run dishes for Thanksgiving. We made this tonight and it is a keeper and will be on rotation in our home. Thank you for posting this!

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