This classic recipe gets a tangy twist thanks to the addition of Bloody Mary mix.
New Copper Pennies
Serves: Makes 6 to 8 servings
Ingredients
- 2 pounds rainbow carrots, peeled and diagonally sliced ¼ inch thick
- 1 cup Bloody Mary mix*
- ¼ cup sugar
- ¼ cup distilled white vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Creole mustard
- 1 cup sliced red bell pepper
- 1 cup chopped yellow onion
- 1 teaspoon fresh thyme leaves
Instructions
- Fill a 12-inch nonreactive skillet halfway with water, and bring to a boil over high heat. Add carrots; cook until tender, 4 to 5 minutes. Drain well. Wipe skillet dry.
- In same skillet, bring Bloody Mary mix, sugar, vinegar, oil, Worcestershire, and mustard to a boil over medium-high heat, stirring occasionally, until sugar dissolves. Reduce heat to medium; cook, stirring occasionally, until thickened, 12 to 15 minutes. Remove from heat; stir in carrots, bell pepper, onion, and thyme. Let cool to room temperature before serving.
Notes
We used Zing Zang Bloody Mary Mix
