Penny Carrots Recipes

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SWEET AND SOUR CARROTS OR COPPER PENNIES



Sweet and Sour Carrots or Copper Pennies image

Provided by Food Network

Categories     side-dish

Time 50m

Number Of Ingredients 9

2 pounds carrots
1 can tomato soup
1 cup vegetable oil
1 cup sugar
2 cups vinegar
1 teaspoon dry dill
1 teaspoon salt
1 large green pepper, diced
1 large onion, diced

Steps:

  • Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots. Add green pepper and onion along with the mix and carrots.

COPPER PENNIES RECIPE (MARINATED CARROTS)



Copper Pennies Recipe (Marinated Carrots) image

An easy, old-fashioned recipe, Copper Pennies, features roasted carrots marinated in a sweet and sour tomato based marinade. This classic make-ahead dish can be served as either a side dish or a salad and is perfect for any occasion.

Provided by Sharon Rigsby

Categories     Salad     Side Dish

Time 8h20m

Number Of Ingredients 14

1 pound raw carrots
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ green bell pepper (seeded and chopped)
¼ cup finely minced onion
½ cup tomato sauce
¼ cup olive oil
⅓ cup white vinegar
½ teaspoon Worchester sauce
½ teaspoon ground mustard
¼ cup granulated sugar
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Peel the carrots and slice them into approximately ¼-⅓ inch thick medallions.
  • Place them on a baking sheet and top with the olive oil and salt and pepper. Toss to combine and spread them out evenly in a single layer.
  • Roast for approximately 10-12 minutes for crisp-tender carrots. If you like your carrots more well done, leave them in the oven for a few more minutes. Test the carrots by sticking a fork in them.
  • When the carrots are done remove from the oven and allow to cool. Set aside.
  • While the carrots are cooking, combine all of the marinade ingredients in a small saucepan and bring to a boil over medium heat. Remove the marinade from the heat and allow to cool.
  • Add the carrots, bell pepper and onion to the marinade, cover and refrigerate overnight.
  • To serve, either drain the marinade or use a slotted spoon.

Nutrition Facts : Calories 182 kcal, Carbohydrate 13 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 821 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 12 g, ServingSize 1 serving

COPPER PENNY CARROTS RECIPE



Copper Penny Carrots Recipe image

These copper penny carrots are delightfully flavorful, and they make for a perfect side dish.

Provided by Kate Shungu,Tasting Table Staff

Categories     Side dish

Time 20m

Number Of Ingredients 7

1 pound carrots, peeled and sliced into ¼-inch coins
1 small onion, diced
1 green bell pepper, finely chopped
1 (10.75-ounce) can condensed tomato soup
¼ cup vegetable oil
¼ cup white vinegar
¾ cup white sugar

Steps:

  • Bring a pot of water to a rolling boil. Place carrots in a steamer basket. Steam for 4 to 5 minutes, or until tender, then drain. Alternatively, you can simply boil the carrots and drain excess water.
  • In a large bowl, whisk together the tomato soup, vegetable oil, vinegar, and sugar. Add the carrots, onion, and green pepper, and stir gently to combine.
  • Refrigerate for at least 2 hours before serving.
  • Transfer the carrots to a serving platter and top with chopped chives, then serve.

Nutrition Facts : Calories 257 calories, Carbohydrate 42 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 10 g fat, Fiber 3 g fiber, Protein 2 g protein, SaturatedFat 1 g saturated fat, ServingSize 0 g, Sodium 245 mg, Sugar 34 g, TransFat 0 g

COPPER PENNY



Copper Penny image

This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics.

Provided by KRYM

Categories     Salad     Vegetable Salad Recipes

Yield 5

Number Of Ingredients 8

2 pounds carrots, sliced
1 stalk celery, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10.75 ounce) can condensed tomato soup
.3 cup vegetable oil
½ cup distilled white vinegar
⅔ cup white sugar

Steps:

  • Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
  • In a mixing bowl combine the celery, green pepper, carrots and onion.
  • Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.

Nutrition Facts : Calories 351.1 calories, Carbohydrate 55.5 g, Fat 14.6 g, Fiber 6.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 471.2 mg, Sugar 41.1 g

COPPER PENNIES



Copper Pennies image

This recipe has become such a reliable standby for me that it's expected and welcomes by my friends. This dish can be served chilled for a salad or warm for a side dish. Either way it's always a hit. This can be made ahead and kept in the refrigerator for a few days.-Agnes Circello, Belle Rose, Louisiana

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 cups.

Number Of Ingredients 11

2 pounds carrots, cut into 1/4-inch slices
1/2 cup vegetable oil
1 cups sugar
1 large onion, diced
1 large green pepper, diced
1 can (5-1/2 ounces) tomato juice
3/4 cup red wine vinegar
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook the carrots just until crisp-tender; drain. Combine all remaining ingredients in a large bowl. Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. , Serve cold as a salad, or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 144 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 210mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.

GIGI'S COPPER PENNY CARROTS



Gigi's Copper Penny Carrots image

My grandma (Gigi) used to make this for me whenever I came home from college. It has a tangy taste that is addictive.

Provided by Krsi Sue

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs carrots, sliced and cooked
1 green pepper, chopped
1 (10 1/2 ounce) can tomato soup
1/2 cup oil
1 cup sugar
3/4 cup vinegar
1 teaspoon mustard
1 teaspoon Worcestershire sauce
salt and pepper

Steps:

  • Combine all ingredients in casserole dish.
  • Bake at 350 until bubbly.

Nutrition Facts : Calories 392.1, Fat 18.9, SaturatedFat 2.9, Sodium 398, Carbohydrate 55.7, Fiber 5.2, Sugar 44.8, Protein 2.4

MARINATED CARROTS "COPPER PENNIES"



Marinated Carrots

A co-worker of mine, Pam Derby, from San Angelo, TX gave me this recipe back in the '80's and I have enjoyed it, taking it to potlucks, etc.

Provided by KeriLou

Categories     Vegetable

Time 12h10m

Yield 12 serving(s)

Number Of Ingredients 11

2 lbs carrots, sliced
1 small green pepper, thinly sliced
1 medium onion, thinly sliced
10 1/2 ounces tomato soup, undiluted
1/2 cup salad oil
1 cup sugar
3/4 cup vinegar
1 teaspoon mustard, prepared
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Slice & boil carrots in salted water until tender.
  • Rinse in ice water.
  • Alternate layers of carrots, pepper, & onion.
  • Make marinade of remaining ingredients.
  • Cover & refrigerate overnight.

Nutrition Facts : Calories 198.6, Fat 9.3, SaturatedFat 1.4, Sodium 393.2, Carbohydrate 28.7, Fiber 2.7, Sugar 22.7, Protein 1.3

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