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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Ingredients

• 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

Method

• 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

Casserole

Medium Sauce Pan

Casserole 2

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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. 

Enjoy!