Marinated Carrots

Recipe View 7 mins Prepare the Carrots: In a large saucepan, combine the sliced carrots with enough lightly salted water to cover. Bring to a boil over medium-high heat. Cook until the carrots are almost tender but still have a slight bite, approximately 5-7 minutes. Drain the carrots thoroughly and transfer them to a large bowl.

Recipe View 2 mins Combine Vegetables: Add the diced green bell pepper and yellow onion to the bowl with the cooked carrots. Gently toss to combine.

Recipe View 1 mins Prepare the Marinade: While the carrots are cooking, in a separate saucepan, whisk together the white vinegar, vegetable oil, condensed tomato soup, and granulated sugar.

Recipe View 1 mins Simmer the Marinade: Bring the marinade to a gentle boil over medium heat, stirring constantly to prevent sticking. Once boiling, reduce the heat to low and simmer for 1 minute, stirring continuously until the sugar is completely dissolved and the marinade is slightly thickened.

Recipe View 1 mins Marinate the Vegetables: Carefully pour the hot marinade over the carrots, bell pepper, and onion in the bowl. Toss gently to ensure all the vegetables are evenly coated.

Recipe View 2 hrs Serve or Store: Serve the marinated carrots immediately while warm, or transfer them to a covered container and refrigerate for at least 2 hours to allow the flavors to meld. For optimal flavor, allow to marinate overnight. These carrots will keep well in the refrigerator for up to 1 week.