An easy, old-fashioned recipe, Copper Pennies, features roasted carrots marinated in a sweet and sour tomato based marinade. This classic make-ahead dish can be served as either a side dish or a salad and is perfect for any occasion.
Also known as Marinated Carrots, Sweet and Sour Carrots, Sweet and Sour Carrot Salad, Penny Salad, or Copper Penny Salad, it’s so good, you might even say its “Copper Pennies from Heaven”!
Recipes for Copper Penny Carrots have been around forever and most call for boiling the carrots and then marinating them in a mixture of canned tomato soup, vinegar, vegetable oil, and sugar. I changed things up a bit and roasted the carrots for maximum sweetness. Then, I reduced the amount of sugar typically used and substituted tomato sauce for the tomato soup. I also added just a touch of Worcestershire sauce and dried mustard for a little more flavor.
No matter what you call them, these carrots are flavorful and pair well with any main dish. Copper Pennies are also perfect for potlucks and picnics, they can be served hot or cold, and are simple to make!
Even if you’re not typically a fan of cooked carrots, this recipe, along with my recipe for roasted broccoli and carrots, is a must-try. They just might make a carrot lover out of you!
Here’s what you will need:
- Carrots – these colorful, crunchy, root veggies are the star of this show and good for you too.
- Olive oil – coats the carrots before roasting and is an ingredient in the marinade.
- Tomato sauce – brings its own tomato deliciousness to the party.
- White vinegar – gives the marinade it’s characteristic tang, apple cider vinegar may be substituted.
- Sugar – brings the sweetness to the sweet and sour marinade.
- Ground mustard – adds just a touch of tanginess to the marinade.
- Worcestershire sauce – just a bit, brings its powerful umami punch to the marinade.
- Kosher salt and pepper – enhances all of the flavors of this dish and completes it.
- Green bell pepper – (not pictured) adds a beautiful contrast to this orange dish, amazing flavor, and a bit of crunch.
- Onion – (not pictured) compliments all of the other flavors and adds its own special goodness.
Here’s how to make it:
- Preheat the oven to 400 degrees F.
- Peel the carrots and slice them into approximately one-quarter to one-third inch thick medallions.
- Place them on a baking sheet and top with the olive oil and salt and pepper. Toss to combine and when the carrots are coated spread them out evenly in a single layer.
- Roast for ten to twelve minutes for crisp-tender carrots. If you like your carrots more well done, leave them in the oven for a few more minutes. Test the carrots by sticking a fork in them.
- When the carrots are done remove from the oven and allow to cool. Set aside.
- While the carrots are cooking, make the marinade by combining all of the marinade ingredients in a small saucepan and bring to a boil over medium heat. Remove the marinade from the heat and allow to cool.
- Add the carrots, bell pepper and onions to the marinade, cover and refrigerate overnight.
- To serve, either drain the marinade or use a slotted spoon and serve cold or at room temperature.
Frequently asked questions:
Because this is such a versatile dish, it can really be served with practically anything. For Christmas or Easter, I like to pair it with either my Baked Ham with Brown Sugar Bourbon Glaze, or Smoked Ham. It would also be good with my Smoked Beef Short Ribs, Southern Oven Fried Chicken, or my New York Strip Roast.
Carrots are one of the sweetest vegetables because of their high sugar content, and roasting also increases their sweetness. Different varieties have different levels of sweetness and, if they are not ripe, they will not be as sweet.
This is an easy one, use whatever you have on hand, or is available at your grocery store. Imperator and Danfors are the most common commercially grown ones and what you will usually find at your grocery store. You can also use the cute baby carrots too.
If you want to walk on the wild side, pick up some of the more uncommon multicolored varieties that can often be found at farmers markets, especially in the fall.
That’s entirely up to you. Sometimes I do, and sometimes I don’t. However, if you are going to leave the peel on, be sure to scrub them throughly before cutting them up.
Raw carrots can be stored in your refrigerator in a sealed plastic bag for several weeks. I’m sorry to tell you this, but you should also cut off the beautiful tops before you store them for maximum freshness. If you hate having to waste the tops, try making pesto with them.
Sharon’s expert tips:
- If you don’t have tomato sauce, use an immersion blender to puree a can of whole tomatoes and juice. Then measure it out. You could also substitute pureed canned diced or stewed tomatoes.
- Copper Pennies will keep covered in your refrigerator for up to five days.
- Apple cider vinegar can be substituted for the white vinegar.
- Roasted carrots are also delicious topped with some fresh dill or parsley and served as a side dish.
More make-ahead vegetable side dishes:
If you like this make-ahead side dish recipe, I know you will also love these popular recipes too: Southern Baked Pineapple Casserole, Baked Mushroom Casserole, Southern Sweet and Sour Green Beans, Cauliflower Cheese Bake, Southern Baked Mac and Cheese and Baked Southern Candied Sweet Potatoes.
Need more ideas? Check out all of my side dish recipes here.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
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Copper Pennies Recipe (Marinated Carrots)
Ingredients
Ingredients:
- 1 pound raw carrots
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ green bell pepper seeded and chopped
- ¼ cup finely minced onion
Marinade Ingredients:
- ½ cup tomato sauce
- ¼ cup olive oil
- ⅓ cup white vinegar
- ½ teaspoon Worchester sauce
- ½ teaspoon ground mustard
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
Roasted Carrots:
- Preheat the oven to 400 degrees F.
- Peel the carrots and slice them into approximately ¼-⅓ inch thick medallions.
- Place them on a baking sheet and top with the olive oil and salt and pepper. Toss to combine and spread them out evenly in a single layer.
- Roast for approximately 10-12 minutes for crisp-tender carrots. If you like your carrots more well done, leave them in the oven for a few more minutes. Test the carrots by sticking a fork in them.
- When the carrots are done remove from the oven and allow to cool. Set aside.
Marinade:
- While the carrots are cooking, combine all of the marinade ingredients in a small saucepan and bring to a boil over medium heat. Remove the marinade from the heat and allow to cool.
- Add the carrots, bell pepper and onion to the marinade, cover and refrigerate overnight.
- To serve, either drain the marinade or use a slotted spoon.
Notes
- If you don’t have tomato sauce, use an immersion blender to puree a can of whole tomatoes and juice. Then measure it out. You could also substitute pureed canned diced or stewed tomatoes.
- Copper Penny Carrots will keep covered in your refrigerator for up to five days.
- Apple cider vinegar can be substituted for the white vinegar.
- Roasted carrots are also delicious topped with some fresh dill or parsley and served as a side dish.
- Raw carrots can be stored in your refrigerator in a sealed plastic bag for several weeks.
Chrissy M
I love this recipe. I have used in many times and have this page bookmarked and also printed it for my cookbook shelf. The roasting of the carrots is really what makes it special. Sometimes I even roast the bell peppers and onions too. I do substitute the green bell pepper for red, orange, and yellow since I don’t love the green ones. Fantastic recipe and reminds me of my childhood. Thanks.
Rindy B.
Spicy because I used bloody Mary mix. Thanks for the inspiration.
Linger
I love your posts Sharon because it introduces me to so many recipes I’ve not heard of or made before. This Copper Pennies recipe is just that. It sounds so delicious with all the ingredients in the marinade. Thanks for all your inspiration.