Copper Penny Carrots Recipe
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
6 Servings
Ingredients
  • 1 pound carrots, peeled and sliced into ¼-inch coins
  • 1 small onion, diced
  • 1 green bell pepper, finely chopped
  • 1 (10.75-ounce) can condensed tomato soup
  • ¼ cup vegetable oil
  • ¼ cup white vinegar
  • ¾ cup white sugar
Directions
  1. Bring a pot of water to a rolling boil. Place carrots in a steamer basket. Steam for 4 to 5 minutes, or until tender, then drain. Alternatively, you can simply boil the carrots and drain excess water.
  2. In a large bowl, whisk together the tomato soup, vegetable oil, vinegar, and sugar. Add the carrots, onion, and green pepper, and stir gently to combine.
  3. Refrigerate for at least 2 hours before serving.
  4. Transfer the carrots to a serving platter and top with chopped chives, then serve.