Marinated Carrots Recipe


Difficulty LevelEasyCourse
VegetarianMain Ingredient


 Carrots2 Pound, sliced on the diagonal, cooked until just tender
 Red bell pepper1 Large, sliced
 Green bell pepper1 Large, sliced
 Onion1 Large, thinly sliced
 White vinegar1⁄2 Cup (8 tbs)
 Sugar1⁄2 Cup (8 tbs)
 Vegetable oil1⁄3 Cup (5.33 tbs)
 Dry mustard1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄2 Teaspoon
 Tomato paste2 Can (20 oz) (2 Small Cans)

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


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.