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Copper Carrots

Servings 8
Author Lavina Harper

Ingredients

  • 2 lbs carrots, peeled and cut into discs
  • 1 medium green pepper
  • 1 medium onion
  • 1 can tomato soup
  • 1/2 cup avocado oil
  • 1/3 cup sugar
  • 3/4 cup cider vinegar
  • 1 tsp dry mustard
  • 1 tsp worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Cook carrots in boiling water until tender (but not mushy). Drain

  2. Cut onion into rings. Cut pepper into rings, discarding seeds. Combine onion and peppers with cooked carrots in heat-proof bowl.

  3. Combine all remaining ingredientsin saucepan; slowly bring to simmer over medium heat. Remove from heat tand pour over carrots, onions and peppers. covewr and refrigerate overnight. Serve cold. (will keep in refrigerator 2 to 3 weeks.