Marinated Carrots Recipe

5 2 2
Marinated Carrots Recipe
Marinated Carrots Recipe photo by Taste of Home
Publisher Photo

Marinated Carrots Recipe

Read Reviews
5 2 2
Publisher Photo
—Shannon Emmanuel, Charlotte, North Carolina
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + marinating
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + marinating

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

Directions

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.
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 cup: 180 calories, 7g fat (1g saturated fat), 0 cholesterol, 679mg sodium, 29g carbohydrate (21g sugars, 3g fiber), 2g protein.

  • 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
  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

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MY REVIEW
amehart User ID: 1464390 253422
Reviewed Aug. 30, 2016

"I made this using sliced carrots, and tomato soup in place of the tomato sauce (that was all I had on hand and no car to run to the market.) Came out great and is a side dish we have often - everyone loves it!!"

MY REVIEW
DACKL2 User ID: 1707377 79974
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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