Magic Carrots, a vintage salad recipe, is mainly known as Copper Pennies, Marinated Carrots, Sweet and Sour Carrots, but we know them as Magic Carrots. Perfect for the holidays, potlucks, and even an elegant dinner.
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Magic Carrots are a unique side dish that brings memories of my childhood. Back in the day when I was growing up, it seemed mother would bring these carrots out around the time spring came; to me, they screamed Easter.
I don't know if you grew up with a Mother who served certain dishes for each holiday. Well, mother did, and I'm carrying on the tradition, it seems like.
Memories flood in when I make a dish my mother used to serve. She made potato salad and baked beans with Country Ham for Easter. Yum!
WHAT IS NEEDED TO MAKE MAGIC CARROTS
- Medium saucepans
- Large knife
- Carrot peeler
- Fresh Carrots
- Tomato sauce
- Avocado oil
- Worcester sauce
- Dried mustard
- Green bell pepper
- Onion
- Sugar
- Apple cider vinegar
- Salt and pepper
HOW TO MAKE MAGIC CARROTS
- Place peeled and sliced carrots in a medium saucepan, cover with water and cook over medium heat. Bring to a boil, reduce the temperature to simmer, and cook for approximately 10 minutes or until fork tender.
- Remove from the heat, drain the carrots, and place in a large bowl. Add the bell pepper and onion; set aside to cool to room temperature.
- While the carrots are cooking, start the marinade. Combine tomato sauce, avocado oil, Worchester sauce, mustard, sugar, salt, and pepper in a medium saucepan.
- Bring to a boil over medium heat, whisking mixture for 2 or 3 minutes. Set aside to cool to room temperature.
- Pour marinade mixture over the carrot mixture, toss coating the vegetables.
- Refrigerate for 3-4 hours or overnight before serving. Serve cold.
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Yield: 10-12
Magic Carrots
Prep time: 15 MinCook time: 10 MinTotal time: 25 Min
A vintage salad recipe is mostly known as Copper Pennies, Marinated Carrots, Sweet and Sour Carrots, but we know them as Magic Carrots. Perfect for the holidays, potlucks, and even an elegant dinner.
Ingredients
- 1 lb. fresh carrots, peeled and sliced
- 1 medium bell pepper, sliced Julian
- 1 medium onion, chopped
- 1 tablespoon salt
- 1 teaspoon coarse black pepper
- 1 cup tomato sauce
- 1 teaspoon Worchester sauce
- 1/3 cup avocado oil
- 1/3 cup apple cider vinegar
- 1 teaspoon ground mustard
- 1/3 cup sugar
- Salt and pepper to taste
Instructions
- Place peeled and sliced carrots, salt, and pepper in a medium saucepan cover with water, and cook over medium heat. Bring to a boil, reduce the temperature to simmer, and cook for approximately 10 minutes or until fork tender.
- Remove from the heat and drain the carrots and place in a large bowl. Add the bell pepper and onion; set aside to cool to room temperature.
- While the carrots are cooking start the marinade. In a medium saucepan, combine tomato sauce, avocado oil, Worchester sauce, mustard, sugar, salt, and pepper.
- Bring to a boil over medium heat whisking mixture for 2 or 3 minutes. Set aside to cool to room temperature.
- Pour marinade mixture over the carrot mixture, toss coating the vegetables.
- Refrigerate for 3-4 hours or overnight before serving. Serve cold.
Calories
121.75Fat (grams)
7.48Sat. Fat (grams)
0.87Carbs (grams)
13.66Fiber (grams)
2.08Net carbs
11.58Sugar (grams)
9.83Protein (grams)
0.96Sodium (milligrams)
809.90Cholesterol (grams)
0.01
