Easy Marinated Carrots recipe

All Recipes Best Recipe Side Dish Vegetables Carrots

Ingredients

2 pounds carrots, sliced
1 onion, chopped
1 green bell pepper, chopped
1 (10.75 ounce) can condensed tomato soup
1 cup white sugar
¾ cup white vinegar
½ cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon ground black pepper

Nutrition Info

308.3 calories
carbohydrate: 44.5 g
cholesterol: : -
fat: 14.8 g
fiber: 4.1 g
protein: 2.2 g
saturatedFat: 2 g
servingSize: -
sodium: 370.8 mg
sugar: 34.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes, drain. Transfer carrots to a container with a lid, add onion and bell pepper.

  2. Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat, cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.

  3. Cover the container and refrigerate vegetables, 8 hours to overnight.

Recipe Yield

8 servings

Recipe Note

This is a great vinaigrette recipe for carrots.

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