Copper Penny Carrots



Remember that post where I said I could share some of our family’s favorite Thanksgiving recipes? Yes, that one.  

Today I am sharing one of the top requests for Thanksgiving dinner–Copper Penny Carrots.  So delicious and the only complaint I get is that I only make it once a year.  Why is that?  It’s super easy and everyone loves this dish.

Next year when you are planning your feast, think about including this tasty dish.  Or you can make it now.  I guess I am going to have to start making it more often.

If you can’t think like an onion or a carrot or a tomato, you may be a technician, but you won’t understand what you’re doing, and your dish will be flat.

Eric Ripert

Due to technical issues, the recipe is in our older format.



2 lbs. carrots, 1/4″ slices (4 1/2 cups)3 boiler onions, thinly sliced & separated into rings

1 medium green pepper, cut in thin strips

1 can tomato soup

3/4 cup apple cider vinegar

2/3 cup sugar

1/2 cup vegetable oil

1 t. Worcestershire Sauce

1 t. prepared mustard

1/2 t. salt



1. Cook carrots in small amount of boiling salted water until just tender, about 8-10 minutes. Drain.

2. Combine carrots with the onion and green pepper in a large bowl.

3. Stir together remaining ingredients and pour over vegetables.

4. Cover and marinate in refrigerator for several hours or overnight.

5. When ready to serve drain, reserving marinade.  Serve in lettuce-lined bowl, if desired.

6. Return any leftover vegetables to marinade and keep refrigerated.


NOTE–Once the vegetables are all gone, save the marinade.  Someone in the house will undoubtedly want to dip bread in it.  Seriously, this happens at my house. I am married to a “sopper”.

SOURCE–Brew Family Cookbook, Vol. 1.