Almond Carrots recipe

All Recipes Side Dish Vegetables Onion

Ingredients

2 pounds carrots, sliced
1 small onion, thinly sliced
1 small green bell pepper, cut into thin strips
½ cup vegetable oil
½ cup white sugar
¼ cup distilled white vinegar
2 teaspoons almond extract
1 teaspoon dried basil

Nutrition Info

145 calories
carbohydrate: 15.4 g
cholesterol: : -
fat: 9.3 g
fiber: 2.5 g
protein: 0.7 g
saturatedFat: 1.5 g
servingSize: -
sodium: 44.4 mg
sugar: 11.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.

  2. In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.

  3. Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.

Recipe Yield

12 servings

Recipe Note

This was my grandmother's recipe. It is easy to make and goes great with any meal.

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