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Marinated Carrots

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  Carrots 2 Pound, sliced on the diagonal, cooked until just tender
  Red bell pepper 1 Large, sliced
  Green bell pepper 1 Large, sliced
  Onion 1 Large, thinly sliced
  White vinegar 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Dry mustard 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Tomato paste 2 Can (20 oz) (2 Small Cans)

1. Place the carrots, peppers, and onion together in large bowl.
2. In a small saucepan, bring the white vinegar and sugar and to a boil. Add the vinegar and sugar mixture to the vegetables. Then add the vegetable oil, mustard, salt, pepper, and tomato paste.
3. Toss with the vegetables and let sit until cool. Place in the refrigerator. Marinate overnight in the refrigerator.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2091 Calories from Fat 698

% Daily Value*

Total Fat 80 g123.6%

Saturated Fat 10.7 g53.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2195.6 mg91.5%

Total Carbohydrates 340 g113.5%

Dietary Fiber 59.9 g239.8%

Sugars 234.9 g

Protein 40 g80.3%

Vitamin A 3296.5% Vitamin C 845.1%

Calcium 61% Iron 120.8%

*Based on a 2000 Calorie diet

Marinated Carrots Recipe