Glazed Carrots

2 pkgs. (16 oz. each) fresh baby carrots
½ c. butter or margarine
½ c. brown sugar (packed)
1 envelope ranch salad dressing mix

Place carrots in a saucepan; add 1 inch of water and bring to a boil.  Reduce heat; cover and cook for 8 to 10 min or until crisp-tender.  Drain and set aside. Combine butter, brown sugar and dry salad dressing mix until blended.  Cook and stir over medium heat for 5 minutes or until glazed.  Pour over carrots. Yield 10 to 12 servings. It can also be placed in crock pot on low setting until ready to serve.

Rita Kovarik
Protivin