Easy Marinated Carrots

This is a great vinaigrette recipe for carrots.

Step: 1

Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper.

Step: 2

Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables.

Step: 3

Cover the container and refrigerate vegetables, 8 hours to overnight.

Per Serving: 308 calories; protein 2.2g; carbohydrates 44.5g; fat 14.8g; sodium 370.8mg.

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One make sure is also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do double-duty .