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Nutrition Facts
Serving Size 1 (147g) Recipe makes 8 servings The following items or measurements are not included below: 2 bunches carrots
Calories 179
Calories from Fat 34		(19%)
Amount Per Serving		%DV
	Total Fat 3.9g	5%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 300mg		12%
Potassium 217mg		6%
Total Carbohydrate 36.0g		11%
	Dietary Fiber 1.3g	5%
	Sugars 30.9g
Protein 1.3g		2%
detailed view... how is this calculated?

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Marinated Carrots

Recipe #83798 | 15 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Normaone
Feb 13, 2004

This is a very old recipe that was handed down to my Mother from her aunt, who we called "Aunt El", and who has long since passed away. I just found the recipe as I was packing up boxes in preparation for a major move. I have no idea how many it serves because a "bunch" of carrots is anybody's guess. I think of it more as a condiment or something to serve at a barbecue. If Splenda is used for the sugar it can be a very low calorie dish. Also, the ingredients are generally on hand, so it's pretty economical. Thanks Aunt El!

SERVES 8 (change servings and units)

Ingredients

2 bunches carrots, sliced
1 cup sugar
3/4 cup white vinegar
1 teaspoon dry mustard
1 can tomato soup
1 tablespoon worcestershire sauce
2 tablespoons cooking oil
2 diced onions
1 diced green pepper
salt and pepper

Directions

1
Cook carrots until crisp tender in salted water.
2
Drain Well.
3
Heat remaining ingredients, except onions and green pepper, until sugar has dissolved and mixture is well blended and hot.
4
Pour over carrots.
5
Add onion and green pepper.
6
Combine well.
7
Refrigerate at least 24 to 48 hours.

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Featured Reviews for This Recipe

From: Recipe Maven

On Aug 1, 2009

I had company coming and wanted to make something different with lots of flavor. This fit the bill and everyone really enjoyed their carrots made this way!

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From: ginats

On Dec 23, 2006

I add a can of garbazo beans, drained. They add something to the recipe that just really sets everything off and it is delicious!

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From: Charlotte J

On Dec 23, 2006

This is one of the recipes I'm making for Christmas dinner this year. I was looking on the internet to see what a bunch of carrots weighed. I found one site saying that a bunch is no less then 1 pound. So I used 2 pounds of baby carrots. After mixing the marinade I think I could have used 1 more pound of carrots as it makes a lot of marinade. The carrots have a nice sweet but not to sour taste to them. Thanks

1 person found this review helpful

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