Marinated Carrots, a vintage salad recipe, are mainly known as Copper Pennies, Sweet and Sour Carrots, but we know them as Magic Carrots. Perfect for the holidays, potlucks, and even an elegant dinner.
Magic Carrot Salad
All the magic happens in these carrots when they are marinated in a sweet and sour mixture overnight yielding a delightful taste of my childhood.
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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 it seems like I'm carrying on the tradition.
Memories flood in when I make a dish my mother used to serve.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR MAGIC CARROTS
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Magic Carrots and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
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
Carrot peeler
Fresh Carrots
Tomato sauce
Avocado oil
Worcester sauce
Dried mustard
Green bell pepper
Onion
Sugar
Apple cider vinegar
Salt and pepper
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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.
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.
Bring to a boil over medium heat, whisking mixture for 2 or 3 minutes.
Set aside to cool to room temperature.
Pour the marinade mixture over the carrot mixture and toss, coating the vegetables.
Refrigerate for 3-4 hours or overnight before serving.
Pour the marinade mixture over the carrot mixture and toss, coating the vegetables.
Refrigerate for 3-4 hours or overnight before serving.
Serve cold.
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MORE DELICIOUS RECIPES
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Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Oh how I love this awesome dish, though I've always used soup instead of sauce. I'm sure these are wonderful....I've never heard them called Magic Carrots - just gotta love that! =) Hugs to you dear Kay! XO
ReplyDeleteI have made the recipe using canned carrots as a time saver and the dish is just as delicious. This recipe always reminds me of my mom. It was one of her favorites!
ReplyDeleteI use the canned carrots on some occasions too. Recipes brings wonderful memories of my mother also. Thank you for stopping by.
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