Copper Coin Carrots are a sweet, wonderful way to eat tasty, delicious carrots. Kids love them prepared this way and you’ll enjoy the simple preparation.
Copper Coin Carrots
Author: Beverly Lynn Bennett
Recipe type: Side Dish
- 1 Cup unbleached cane sugar
- 2/3 Cup cider vinegar
- 1/4 Cup safflower oil
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/8 teaspoon ground ginger
- 2 pounds carrot (peeled, sliced thin)
- 1 Cup water
- 3 Tablespoons freshly-chopped parsley, sage or mint
- In a saucepan, combine the sugar, vinegar, oil, dry mustard, ginger, and salt, and bring to a boil. Reduce heat slightly and continue to cook the mixture for 5 minutes. Remove the pan from the heat, transfer the mixture to a glass bowl or large measuring cup, and set aside.
- Rinse the saucepan. Then in the same saucepan, place the carrots and water, and bring to a boil. Cover, reduce the heat to low, and simmer for 5 to 7 minutes or until the carrots are tender. Drain any remaining water from the carrots and transfer the cooked carrots to a glass bowl.
- Pour the sugar-vinegar mixture over the carrots, add the selected chopped herb, and toss gently to combine. Allow the flavors to blend for at least 10 minutes before serving.
- Serve hot, at room temperature, or chill overnight for added flavor.
Calories: 143 Fat: 9g Sodium: 404mg Fiber: 4g Protein: 1g Cholesterol: 0mg