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TOTAL TIME: Prep: 20 min. + marinating
MAKES: 2 servings

Ingredients

  • 1/2 pound fresh baby carrots
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/2 cup tomato sauce
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 serving (1 cup) equals 180 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 679 mg sodium, 29 g carbohydrate, 3 g fiber, 2 g protein.

Directions

  1. Place 1 in. of water in a small saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain.
  2. In a small bowl, combine the carrots, onion and green pepper. In another bowl, combine the tomato sauce, sugar, vinegar, oil, Worcestershire sauce, salt and pepper. Pour over carrot mixture and stir to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon. Yield: 2 servings.
Originally published as Marinated Carrots in Reminisce May/June 2006, p 50

Nutritional Facts

1 serving (1 cup) equals 180 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 679 mg sodium, 29 g carbohydrate, 3 g fiber, 2 g protein.

Reviews for Marinated Carrots

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MY REVIEW
Reviewed Aug. 16, 2011

"MADE THIS FOR A POT LUCK AND EVERYONE LOVED IT. IT IS EASY TO MAKE BUT TASTES LIKE YOU SLAVED OVER IT. WILL BE MAKING IT MANY TIMES IN THE FUTURE"

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