Robin’s Copper Penny Carrots
At a Glance
- Prep
- 30 minutes
- Servings
- about 12 side-dish servings
Categories
- Side Dish
- American
- Easy
Dietary
- Dairy-free
- Egg-free
- Nut-free
- Vegetarian
Allergens
- Contains or may contain: Fish.
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Calories
212.5
per serving
2550 for selected servings
Fat
9.3g
per serving
112g for selected servings
Sugar
21.6g
per serving
259g for selected servings
Protein
1.4g
per serving
17g for selected servings
Carbohydrates
32.1g
per serving
385g for selected servings
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Savor Robin's Copper Penny Carrots: crisp carrots, bell pepper, and onion marinated in a sweet & tangy blend, a nostalgic family favorite
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Ingredients
- 2 pounds of carrots
- 1 bell pepper
- 1 onion
- 1 can of tomato soup
- 1/2 cup of Vegetable oil (Salad oil)
- 1 cup of granulated sugar
- 3/4 cup of vinegar
- 1 tablespoon of mustard
- 1 tablespoon of Worcestershire sauce
- salt and pepper
Instructions
Cook the carrots Boil sliced carrots in salt water until cooked - tender but still crisp.
Remove from hot water and rinse in cold water with ice cubes.
Layer Layer carrots with thinly sliced bell pepper rings and onion in a shallow baking dish.
Make marinade Blend remaining ingredients until smooth.
Set and chill Pour the marinade over the vegetables and refrigerate.
Notes
Equipment
- baking dish
- blender
