You guys. These carrots. I don’t even have the words to describe them. It was kind of a last minute decision to throw them into a casserole dish. Originally, I had thought to make a glazed carrots recipe (which is how I normally make them), but a casserole sounded much more fun…and it was…it so was. These carrots are perfect for a Thanksgiving side dish this year. It’s one of the easiest recipes you will make and can be made ahead of time, put in the fridge, and baked to perfection when you are ready for it. They combine all the good things in life: butter, bread crumbs and cheese. These carrots are paired with THE perfect Oktoberfest, and all the flavors just come together/melt in your mouth/has you wanting more…and more…and more. I have a feeling that once you have tried this creamy ranch carrot casserole, you will be immediately hooked. I was.
Weather: It’s 75 and sunny. There’s not much to complain about that. Cilantro may be enjoying it more than I am =).
Recipe Fun Facts:
This recipe will serve about 8 and will fit in an 8×8 inch baking dish. You can most certainly double the recipe in order to feed more, or to feed you more =).
I found 2 tablespoons of flour to be enough to thicken the sauce. If you would like a thicker sauce then add another tablespoon or two. If you would like a thinner sauce, then eliminate a tablespoon. I think you guys understand how that works.
It’s very easy to make your own ranch dip mix. It’s really just a handful of ingredients that most of you probably already have in your pantries. I like this recipe. It works every time, and is extremely simple to whip up. For this recipe, you will only need to follow the first step in the directions and simply substitute it out for the prepackaged stuff. It’s always a lot more fun when an ingredient is whipped up from scratch!
I love a good Oktoberfest for this recipe, and I truly think that Lefthand Brewing’s Oktoberfest is one of the best out there. It’s a great lager for the Fall months and pairs really well with hearty dishes, this carrot recipe fitting right in with the rest of them. It’s an equally great beer to cook with! So give it a try next time you are whipping up a barbecue sauce or braising liquid!
Well it’s Wednesday guys. We are almost there!
These carrots are sautéed and then baked to perfection in a ranch cream sauce. This recipe is the perfect Thanksgiving side dish.
- 4 tablespoons unsalted butter
- 6 large carrots, peeled and sliced in 1/2 inch slices
- 3 cloves of garlic, minced
- 2 tablespoons all-purpose flour
- 1 3/4 cups heavy cream (plus more as needed)
- 1 package ranch dip mix (such as Hidden Valley Dips: Ranch)
- 1 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon fontina cheese
- parsley, chopped (for garnish)
- Preheat your oven to 350 degrees F and grease an 8x8 inch baking dish. Set aside.
- In a large non-stick skillet, melt the 4 tablespoons of butter over medium heat. Add the carrots and cook for 9-10 minutes, or until tender. Season with salt and pepper. Add the garlic and cook for another minute.
- Sprinkle the flour onto the carrots and stir to combine. Cook for 3-4 minutes or until the flour is a light golden brown color.
- Reduce the heat to medium-low, and slowly drizzle in the heavy cream, stirring all the while. Add the ranch dip mix, and stir to combine. Let simmer for 4-5 minutes or until it has thickened substantially.
- Remove from heat and pour the carrots into the baking dish. Set aside.
- In a small bowl, combine the panko bread crumbs, melted butter and fontina cheese. Season with salt and pepper. Place the bread crumbs over top of the carrots in a thick and even layer.
- Bake at 350 degrees F for 25-30 minutes or until the top is golden brown.
- Let stand for 5-10 minutes. Garnish with chopped parsley and serve warm. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board * 8x8 inch Baking Dish * Non-Stick Skillet * Wooden Spoons * Small Bowl *