Copper Penny Carrots

This is my Aunt Fanny’s recipe and my family loves this.  It is a simple way to dress up carrots.


2 cups carrots, sliced into 1/4 thick ‘wheels’

1 bell pepper, diced

1 clove garlic, pressed

1 onion, diced

1 cup tomato puree

3/4 cup sugar

1/4 cup olive oil

1/2 cup cider vinegar

1 Tablespoon Worcestershire sauce

1 teaspoon prepared mustard


  • In a heavy sauce pan over medium heat, add carrots, onions, bell pepper and tomatoes.
  • Cook for ten minutes.
  • In a separate pan, mix garlic, oil, vinegar, sugar, mustard and Worcestershire sauce.
  • Bring to boil, stirring well.
  • Add sauce to carrot pan and cook over low heat, covered, until carrots are tender.
  • Serve chilled.

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