These copper penny carrots are truly something to be admired. Check out what my friend Laura Warnke had to say about these little gems of sweet and sour goodness:
This is a tasty and colorful cold salad you can serve for lunch or dinner. This side dish will brighten up your meal and provide a savory component to other items you are serving. You get a savory nice tang from the mustard, vinegar, and Worcestershire sauce and it marinates into the cooked carrots quite well.
Will you be making this lovely side dish for your family anytime soon? If so, please let me know how it turns out in the comments! I always enjoy hearing from you guys.
Ingredients
2 pounds raw carrots
1 onion, sliced thin
1 chopped green pepper
½ cup vegetable oil
1 cup sugar
1 teaspoon salad mustard
1 can tomato soup
¾ cup white vinegar
1 teaspoon Worcestershire sauce
Slice the carrots into thin round slices and place in a medium kettle. Cook the sliced carrots until almost done.
Cool the carrots in a large mixing bowl and add the chopped green pepper and sliced onion.
Mix the remaining ingredients together in a medium mixing bowl and pour over the carrots.
Cover and refrigerate for 24 hours to allow the flavors to marinate.
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Quick Tip: These copper penny carrots can be made several days ahead.
Thank you to Laura Warnke at Vintage Cooking for this amazing recipe.
