Copper pennies (marinated cooked carrots) in a bowl.
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5 from 2 votes

Copper Pennies Recipe (Marinated Carrots)

This recipe for Copper Pennies which are also known as Marinated Carrots or Sweet and Sour Carrots consist of carrot medallions marinated in a tangy tomato sauce. It's the best carrot side dish ever and is perfect for just about any occasion.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: marinated salad, carrot salad, sweet and sour carrots, marinated carrots
Servings: 4 servings
Calories: 292kcal
Author: Sharon Rigsby

Ingredients

Roasted Carrots Ingredients:

  • 1 lb carrots
  • 2 Tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Copper Pennies Marinade Ingredients:

  • 1/2 cup tomato sauce
  • 1/4 cup olive oil
  • 1/3 cup white vinegar
  • 1/2 tsp Worchester sauce
  • 1/2 tsp ground mustard
  • 1/4 cup granulated sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 green bell pepper
  • 1/4 cup finely minced onion

Instructions

Roasted Carrots Directions:

  • Preheat the oven to 400 degrees F.
  • Peel the carrots and slice them into approximately 1/4-1/3 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 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.

Copper Pennies Marinade Directions:

  • 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 to the marinade, cover and refrigerate overnight.
  • To serve, either drain the marinade or use a slotted spoon.

Notes

Sharon's expert tips:
  • I didn't have tomato sauce, so I used my immersion blender to puree a can of whole tomatoes and juice. You could also substitute pureed canned diced or stewed tomatoes.
  • Copper pennies will keep covered in your refrigerator for several weeks.
  • You can substitute apple cider vinegar for white vinegar.
  • The roasted carrots by themselves are also delicious topped with some fresh dill or parsley and served as a side dish.
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Nutrition

Calories: 292kcal | Carbohydrates: 25g | Protein: 1g | Fat: 20g | Saturated Fat: 2g | Sodium: 821mg | Potassium: 490mg | Fiber: 3g | Sugar: 19g | Vitamin A: 19130IU | Vitamin C: 20.8mg | Calcium: 41mg | Iron: 0.8mg