Copper Penny Carrots

Growing up, summer gatherings at my grandmother’s house always featured one dish that disappeared faster than any other – her Copper Penny Carrots. The first time I tried them, I was skeptical about a cold carrot salad, but that first tangy-sweet bite won me over instantly. The carrots, burnished to a deep copper color from the marinade, looked like stacks of shiny pennies in the serving bowl. My grandmother would always make a double batch because they would vanish so quickly, and leftovers tasted even better the next day. Now that I make them for my own family gatherings, I’ve discovered they’re not just a nostalgic comfort food but also an impressive side dish that always prompts requests for the recipe.

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What Makes Copper Penny Carrots So Special?

This retro classic stands apart from ordinary cooked carrots with its unique sweet-and-sour marinade. The combination of tomato soup, vinegar, and brown sugar creates a tangy dressing that transforms simple carrots into something extraordinary. The carrots absorb the flavorful marinade while maintaining their pleasant crunch, creating a perfect balance of texture and taste. This dish improves with time, making it an ideal make-ahead option for busy hosts.

Ingredients You’ll Need

• Carrots – Provide the foundation of the dish with their natural sweetness and vibrant color
• Onion – Adds a savory counterpoint and slight crunch to balance the carrots
• Green bell pepper – Contributes fresh, bright flavor and textural contrast
• Tomato soup – Forms the base of the marinade with its rich, slightly sweet tomato flavor
• Brown sugar – Deepens the sweetness and helps create the caramelized flavor
• Vegetable oil – Helps carry flavors and creates a smooth dressing texture
• White vinegar – Provides the tangy “sour” component that balances the sweetness
• Worcestershire sauce – Adds complexity with its savory, umami notes
• Mustard – Contributes a subtle sharpness and helps emulsify the dressing
• Celery seed – Offers a distinctive aromatic quality that’s quintessential to the dish
• Basil leaves – Provide a fresh, herbal note that brightens the overall flavor
• Salt and pepper – Enhance and balance all the other flavors

Equipment Needed

• Large pot for boiling carrots
• Colander for draining
• Saucepan for the marinade
• Large mixing bowl or serving dish
• Cutting board and knife
• Measuring cups and spoons

Ingredient Notes and Substitutions

Carrots:

• In a pinch, you could use frozen carrots instead of fresh carrots.
• Another idea to cut prep time – purchase crinkle-cut carrots from your grocery’s produce section.
• Use rainbow carrots for a really pretty look.

The sweeter the onions, the better in this recipe. Look for Vidalia or Walla Walla onions in your grocery store.)

You can substitute apple cider vinegar or white wine vinegar for the plain white vinegar in the recipe.

How to Make Copper Penny Carrots

This copper pennies recipe is really easy to make. Here’s what you do:

1. Bring the sliced carrots to a boil for 5 minutes.

2. Add the onions and green peppers.

3. Drain the vegetables and place them in a large bowl or serving dish.
4. Place tomato soup, sugar, oil, vinegar, celery seed, salt, pepper, Worcestershire sauce, mustard, and basil in a saucepan to make the marinade dressing.

5. Heat the dressing until it just begins to boil. Stir well.
6. Pour the dressing over the drained vegetables.
7. Cover and cool the carrot salad completely.
8. Chop the basil leaves and sprinkle them on top just prior to serving the cold salad.

Variations to Try

Spicy Copper Pennies

• Add 1/4 teaspoon red pepper flakes or 1 tablespoon diced jalapeño to the marinade

Rainbow Copper Pennies

• Use multi-colored carrots (purple, yellow, white) for a stunning presentation.
• Add red bell pepper for additional color contrast

Herbal Copper Pennies

• Add one teaspoon of fresh thyme leaves along with the basil
• Substitute fresh dill for the basil for a different flavor profile

What to Serve With Copper Penny Carrots

The holidays are not the same without copper pennies, but this dish is so delicious it will brighten up your meal any time of the year. It makes the perfect accompaniment to any outdoor grilled or barbequed meat.

Instead of salad style, this dish is also tangy and delicious, served warm with steak. It also goes well with fried chicken, roast turkey, or pork chops.

Storage and Make-Ahead Instructions

• Serving temperature: Best served at room temperature, making it perfect for gatherings
• Refrigerator storage: Keep in an airtight container for up to 5 days
• Freezer storage: Freeze in airtight containers for up to 6 months
• Make ahead: This dish actually improves with time! Make 1-3 days before serving

Love carrots? Be sure to try these carrot recipes!

• Air Fryer Carrots
• Carrot and Raisin Salad Recipe
• Carrot Cake Cupcakes
• Glazed Baby Carrots
• Honey Roasted Carrots
• How Long to Cook Carrots
• How to Make Carrot Souffle
• Old Fashioned Carrot Cake with Pineapple
• Old Fashioned Carrot Pudding

Favorite Salad Side Dish Recipes

• Bacon Ranch Pasta Salad
• Cucumber Onion and Tomato Salad
• Homemade Macaroni Salad
• Sauerkraut Salad

Check out more of my easy salad recipes and the best side dish recipes here on CopyKat!

Scaling the Recipe

For a smaller batch (serves 4):

• Use 1 pound of carrots and halve all other ingredients
• Use a smaller pot and bowl

For a party batch (serves 20):

• Double all ingredients
• Use multiple bowls for marinating if needed

Troubleshooting Tips

• Problem: Carrots are too firm Solution: Boil them for 1-2 minutes longer next time, but be careful not to overcook
• Problem: Dressing is too sweet Solution: Add an extra tablespoon of vinegar to balance the sweetness
• Problem: Dressing is too tangy Solution: Add an extra tablespoon of brown sugar to mellow the acidity
• Problem: Carrots lost their vibrant color Solution: Don’t overcook them; shock in ice water after cooking to preserve color

Have you tried these Copper Penny Carrots? Let me know in the comments below!