I’m so excited to share with you my favorite copper penny carrots recipe. This dish is a staple in our household, and for good reason – it’s easy to make, delicious, and packed with nutrients. I first discovered this recipe when I was browsing through a cookbook at the library, and I knew I had to give it a try.
The moment I took a bite, I knew it was a winner. The combination of sweet carrots, crunchy texture, and subtle flavor is just perfect. The best part about this recipe is that it’s incredibly versatile.
You can serve it as a side dish, add it to salads, or even use it as a topping for burgers or sandwiches. My kids love helping me in the kitchen, and this recipe is always a hit with them. They love the process of peeling and chopping the carrots, and they’re always eager to taste the final product.
One of the things that really drew me to this recipe was the health benefits. Carrots are packed with vitamin A, which is essential for healthy vision, immune function, and skin health. They’re also rich in fiber, which can help lower cholesterol levels and regulate blood sugar levels.
By cooking them in a way that preserves their nutrients, we can reap all these benefits while still enjoying the delicious taste. As a busy mom, I need recipes that are quick and easy to make – and this one fits the bill perfectly. It’s ready in just 20 minutes, which means you can whip it up on even the most chaotic of days.
And because it’s so easy to customize with different seasonings and toppings, you can make it again and again without getting bored.
Copper Penny Carrots
4.8 from 1696 votes
A classic Southern dish featuring tender carrots in a sweet and tangy tomato-based sauce. These glazed carrots are perfect as a side for holiday meals or Sunday dinners.
2 pounds carrots, peeled and sliced into 1/4-inch rounds
1 cup water
1/2 teaspoon salt
For the Sauce
1 can (10.75 oz) condensed tomato soup
1/2 cup granulated sugar
1/2 cup white vinegar
1/4 cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon black pepper
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
👨🍳Directions
1Place the sliced carrots, water, and salt in a large saucepan.
2Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 to 12 minutes until carrots are tender but still firm when pierced with a fork.
3Drain the carrots in a colander and set aside.
4In a medium saucepan, combine the tomato soup, sugar, vinegar, vegetable oil, Worcestershire sauce, dry mustard, and black pepper.
5Whisk over medium heat until the mixture comes to a gentle simmer, about 3 to 4 minutes, then remove from heat.
6In a 9×13-inch baking dish, layer half of the cooked carrots, then half of the sliced onion and green bell pepper.
7Repeat with the remaining carrots, onion, and bell pepper.
8Pour the warm sauce evenly over the vegetables, ensuring all pieces are coated.
9Cover the baking dish with aluminum foil and refrigerate for at least 8 hours or overnight to allow the flavors to meld.
10When ready to serve, preheat the oven to 350°F.
11Bake covered for 25 to 30 minutes until the carrots are heated through and the sauce is bubbly.
For best flavor, marinate the carrots overnight. You can also add a pinch of cayenne pepper for a subtle kick. Leftovers keep well in the refrigerator for up to 3 days.
Watch Video Of How Copper Penny Carrots Works
This copper penny carrots recipe has become a staple in our household over the years – not only because of its delicious taste but also because of its versatility and nutritional benefits.
Whether you’re looking for a quick side dish or a healthy snack option for your family gatherings or daily meals – this one is always a good idea.
❓ Frequently Asked Questions About Copper Penny Carrots
Q: What type of carrots should I use for this recipe?
A: For this recipe, you’ll want to use small to medium-sized carrots – they’re typically referred to as ‘baby’ or ‘copper penny’ carrots due to their size. You can find them at most grocery stores or farmers’ markets during peak season.
Q: How do I store leftover copper penny carrots?
A: To keep your leftover copper penny carrots fresh for longer, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 6 months – simply thaw them overnight in the fridge before reheating.
Q: Can I make copper penny carrots ahead of time?
A: Yes! You can prepare the carrots up to 24 hours in advance by peeling and chopping them – then refrigerate or freeze as needed before reheating.
Q: What’s the best way to reheat copper penny carrots?
A: To reheat your copper penny carrots, simply steam them over boiling water until they’re tender – about 5-7 minutes should do it. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes.
Q: Can I substitute other vegetables for the carrots in this recipe?
A: While carrots are ideal for this recipe due to their sweetness and texture, you can experiment with other vegetables like parsnips or turnips if you prefer – just adjust cooking times accordingly.
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