Copper Penny Carrots

Copper Penny Carrots

Copper Penny Carrots
A vintage handwritten recipe card for Copper Penny Carrots; a classic side-dish – especially for Thanksgiving – that contains carrots, a green pepper, onion, tomato soup, sugar, oil, vinegar, dry mustard, and Worcestershire Sauce.
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  • 2 pounds carrots
  • 1 large green pepper
  • 1 large onion
  • 1 can tomato soup
  • 1 cup sugar
  • 1/2 cup oil
  • 1/2 cup vinegar
  • 1 tablespoon dry mustard
  • 1 tablespoon Worcestershire Sauce


  • Cut up carrots the shape you want and cook in lightly salted water until tender-crisp.
  • Place the carrots, cut up green pepper, and sliced onions in the sauce several hours or overnight in the refrigerator.

Kitchen Helper 2

Medium Sauce Pan
Casserole 2
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Keyword Carrots, Thanksgiving

Different recipes call for heating the sauce before marinating the carrots; others do not.  Check out the note that is included with the “Marinated Carrots Recipe” from the Bigner collection.

I personally have always heated my sauce before marinating the carrots.  I also use less sugar than this recipe calls for, this makes for a little more tangy dish, along with the bonus of having less sugar. 

Copper Penny Carrots
Copper Penny Carrots
Copper Penny Carrots - Marinated Carrots
Copper Penny Carrots


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