sweet and sour glazed carrots Healthy dinner recipes easy, Vegetarian

1 Cup condensed tomato soup 3/4 Cup vinegar-cider or white 1/2 Cup olive oil 1 Cup sugar 1 Tablespoon mustard 1 Bell pepper-diced 1 Small sweet onion-minced. Salt and pepper to taste (my idea) Cook in the carrots in water (just enough to touch all carrots) at a low boil for about 12-15 minutes or until fork tender but still firm. Drain.

Make My Day Camp Creamy Roasted Tomato Soup

Step 1. Combine all the vegetables in a large crock and set aside. Step 2. Combine the vinegar and the sugar in a saucepan over low heat. Cook for 5 minutes. Add the tomato puree, the mustard and Worcestershire sauce. Remove from heat. Pour over the vegetables and stir to completely combine.

Homemade Tomato Soup Recipe Little Spoon Farm

Put the carrots in a saucepan and cover with water. Add 1 teaspoon of salt and bring to a boil over high heat. Cover, reduce heat to medium-low, and cook for about 15 minutes, or until just tender. Add the bell pepper and cook, covered, for 3 minutes longer. Drain. Drain the pineapple, reserving the juice. Add water to the juice to make 1/3 cup.

Copper Pennies (Sweet & Sour Carrots) Vegetable recipes, Veggie

In a medium saucepan over high heat, place carrots in enough water to cover. Bring to a boil and cook 8 to 10 minutes, or until fork tender; drain and set aside. In the same saucepan over medium heat, bring sugar, vinegar, and butter to a boil. In a small bowl, combine water and cornstarch, stirring until cornstarch is dissolved.

Carrots and Peas (Quick & Easy Side Dish) Delicious Meets Healthy

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.

Tomato and Carrot Soup

Your microwave time may vary. Drain. Place into a medium to large glass bowl and top with the very thinly sliced sweet onion and bell pepper. Toss. Meanwhile, in a medium saucepan, whisk together the tomato soup with all of the remaining ingredients. Bring to a boil, reduce heat and simmer for about 5 minutes.

Creamy Carrots Simply Stacie

Halve 1 pound carrots lengthwise and cut into 3-inch pieces; steam until tender, about 15 minutes. Meanwhile, simmer 2 tablespoons cider vinegar, 1 tablespoon olive oil, 2 teaspoons sugar, 1.

Sweet & Sour Carrots Hanover Foods Sweet and sour carrots recipe

INSTRUCTIONS. Cook carrots until crispy tender. Drain off water. Toss with pepper and onion and set aside. In saucepan, combine tomato soup, oil, sugar, vinegar, mustard and Worcestershire. Heat until boiling. Pour over carrots, pepper and onion and stir. Refrigerate at least 1 day.

Here’s a quick, easy and delicious side dish idea! Our sweet and sour

This dish features carrots, onions and green pepper marinated in a sweet and sour tomato based marinade. Crisp, colorful, and currency-inspired! Turn your veggies into edible treasures with my Copper Pennies Salad recipe.. (10.75 ounce) can tomato soup ¼ cup sugar ½ cup distilled white vinegar ¼ cup olive oil 1 teaspoon prepared mustard.

Creamy Carrot & Tomato Soup Recipe Taste of Home

Drizzle the olive oil over the vegetables, then lightly season with salt and pepper. Roast for 25 minutes at 425 degrees. Place the vegetables in a high speed blender along with the juice. Add 2 ½ cups water and the fresh herbs, and season with salt and pepper. Blend until smooth for 6 ½ minutes.

White bowl filled with tomato soup. Topped with croutons and parsley

Instructions. Preheat oven to 425 degrees F. Add the carrots and scallions to a medium mixing bowl. In a separate small bowl, combine the oil, vinegar, honey, chili paste, salt and garlic; whisk well. Add the liquid mixture to the carrots and toss to coat; then place on a roasting pan and bake for 20-30 minutes; turning halfway until the.

Sweet and Sour Carrots with Bell Peppers and Pineapple

Peel, slice, and boil carrots in boiling water until crisp tender, not mushy. Drain. Cool slightly. In a medium glass bowl, layer carrots and onions. Mix the remaining ingredients in a medium saucepan. Bring to a boil and boil 2 minutes. Pour over carrots and onions. Cover and refrigerate at least 24 hours before serving. Course: Salad, Side Dish.

SweetandSour Carrots Recipe Food Network Kitchen Food Network

Drain the carrots, add the onion and bell pepper, and set aside to cool. Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt, and pepper with a whisk in a medium saucepan. Bring to a boil over medium heat while whisking to combine soup and oil. Continue to cook and whisk for about 2 to 3 minutes.

SWEET AND SOUR CARROT SALAD World Recipes

Bring the sliced carrots to a boil for 5 minutes. Add the onions and green peppers. Drain the vegetables and place them in a large bowl or serving dish. Place tomato soup, sugar, oil, vinegar, celery seed, salt, pepper, Worcestershire sauce, mustard, and basil in a saucepan to make the marinade dressing.

Creamy tomato & carrot soup one pot quick goto ! Opti Cook

Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to.

What to Eat with Tomato Soup Insanely Good

Dice carrots then cook in boiling water until tender yet crisp. Drain and allow to cool. Combine tomato soup, vegetable oil, sugar, vinegar, dry dill and salt and bring to a simmer. Let cool to room temperature. Pour mixture over carrots.