Marinated Carrots
- SERVES
- 10
- PREP
- 12 Hr
- COOK TIME
- 10 Min
Better than sweet-and-sour, better than pickled, better than buttered. There isn't anybody who doesn't love carrots this way, and if you think this is sensational as a cold dish, try it as a hot dish. All you do is put it in a baking dish and heat it 'til it's warmed through; couldn't be easier, and besides, with reheating, it gets better every time.
What You'll Need
- 5 cup frozen sliced carrots (a 20-ounce bag is 3 cups)
- 1 medium-sized onion, thinly sliced
- 1 small green bell pepper, cut into slivers
- 1/2 cup sugar
- 1 can (10 ounces) tomato soup
- 1/2 cup vegetable oil
- 1/2 cup white vinegar
- 1 teaspoon Worcestershire sauce
- 3 tablespoon prepared mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
What to Do
- In a large saucepan, cook the carrots in salted water until they are crisp-tender. Drain and let cool.
- In a large bowl, mix the onion and green pepper. Add remaining ingredients and mix well. Add carrots and toss to coat.
- Cover and marinate in refrigerator for at least 12 hours or overnight. Drain off marinade and serve.
Notes
Even easier? Use canned carrots, then there's no cooking at all. It's just mixing. Yippee!