18 Delicious Copper Pennies Recipes for Every Occasion

Picture this: a vibrant medley of sweet carrots, tangy onions, and a zesty marinade that transforms simple ingredients into unforgettable side dishes. Copper pennies are the versatile, make-ahead marvel perfect for potlucks, weeknight dinners, or holiday feasts. Whether you’re craving classic comfort or a bold new twist, these 18 recipes are sure to delight your taste buds and become instant favorites. Let’s dive in!

Classic Southern Copper Pennies

Back when I was visiting my aunt in Georgia, I discovered this sweet and tangy side dish that instantly became a family favorite. Every time I make Classic Southern Copper Pennies now, it brings back memories of those warm summer evenings on her porch, where we’d enjoy this colorful carrot dish alongside grilled meats. It’s the perfect balance of sweet and savory that complements almost any meal.

Ingredients

– 2 pounds carrots, peeled and sliced into ¼-inch rounds (I look for the freshest, brightest carrots I can find at the farmers market)
– 1 medium yellow onion, thinly sliced (a sweet Vidalia onion works beautifully here)
– 1 green bell pepper, sliced into thin strips (I love the pop of color this adds)
– 1 can (10.75 oz) condensed tomato soup (don’t skip this – it creates that signature Southern sauce)
– ¾ cup granulated sugar (yes, it seems like a lot, but trust the process)
– ½ cup vegetable oil (I use avocado oil for its neutral flavor)
– ½ cup apple cider vinegar (this gives the perfect tangy kick)
– 1 teaspoon prepared yellow mustard (just a dab for depth)
– 1 teaspoon Worcestershire sauce (my secret ingredient for umami)

Instructions

1. Place the sliced carrots in a large pot and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then reduce to medium-high and cook for 8-10 minutes until the carrots are fork-tender but still slightly firm.
3. Drain the carrots thoroughly in a colander and let them steam dry for 2 minutes (this helps the sauce cling better later).
4. In a large mixing bowl, whisk together the condensed tomato soup, granulated sugar, vegetable oil, apple cider vinegar, yellow mustard, and Worcestershire sauce until completely smooth.
5. Add the thinly sliced onion and green bell pepper to the sauce mixture.
6. Gently fold in the warm carrots until all vegetables are evenly coated with the sauce.
7. Transfer the entire mixture to a large glass or plastic container with a tight-fitting lid.
8. Refrigerate for at least 8 hours or overnight, stirring once halfway through if possible (the marinating time is crucial for developing flavors).
9. Serve chilled or at room temperature, stirring gently before serving to redistribute the sauce.

Every bite delivers that wonderful crunch from the peppers and onions against the tender carrots, all coated in that signature sweet-tangy sauce that makes this dish so addictive. Excellent for potlucks because it actually gets better after sitting for a day, and I love serving it alongside pulled pork sandwiches or as part of a holiday spread where its bright color really stands out.

Sweet and Tangy Copper Pennies Salad

My grandmother first introduced me to this vibrant salad at a summer potluck, and I’ve been making it ever since—it’s the perfect balance of sweet, tangy, and crunchy that always disappears first from the table. I love how the carrots soften just enough while keeping their signature snap, and the simple dressing brings everything together in minutes. This is my go-to when I need a quick side that feels both nostalgic and fresh, especially during busy weeks when I want something effortless but impressive.

Ingredients

– 1 pound carrots, peeled and sliced into ¼-inch rounds (I look for crisp, bright orange ones—they hold their shape better when cooked)
– 1 medium yellow onion, thinly sliced (sweet varieties like Vidalia work wonders here)
– ½ cup apple cider vinegar (this adds a tangy kick that balances the sweetness)
– ¼ cup granulated sugar (I sometimes swap in honey for a deeper flavor)
– ¼ cup vegetable oil (a neutral oil lets the other ingredients shine)
– 1 teaspoon yellow mustard (my secret for a subtle zing that ties it all together)
– ½ teaspoon salt (I use fine sea salt for even distribution)
– ¼ teaspoon black pepper (freshly ground gives the best aroma)

Instructions

1. Place the sliced carrots in a medium saucepan and cover them with water by 1 inch.
2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer the carrots for 5 minutes until they are tender-crisp (they should pierce easily with a fork but not be mushy).
3. Drain the carrots immediately in a colander and rinse them under cold water for 1 minute to stop the cooking process—this helps them stay vibrant and firm.
4. In a small saucepan, combine the apple cider vinegar, granulated sugar, vegetable oil, yellow mustard, salt, and black pepper.
5. Heat the dressing mixture over medium heat, stirring constantly with a whisk, for 3 minutes until the sugar fully dissolves and the liquid is smooth.
6. Layer the cooked carrots and thinly sliced onion in a medium glass or ceramic bowl (avoid metal, as it can react with the vinegar).
7. Pour the warm dressing evenly over the carrot and onion layers, using a spatula to gently toss and coat everything.
8. Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 4 hours, or ideally overnight, to let the flavors meld—the onions will soften and absorb the tangy sweetness.
9. Stir the salad once more before serving to redistribute the dressing. A final sprinkle of black pepper adds a nice finish. After chilling, the carrots become tender yet retain a slight crunch, while the onions mellow into a sweet, pickled perfection. I love serving this salad alongside grilled chicken or piled onto a pulled pork sandwich for a bright contrast. It’s even better the next day, so I often double the batch for easy lunches.

Slow Cooker Copper Pennies with Bacon

Last week, when my neighbor brought over an overwhelming harvest from her garden, I knew exactly what to do with those beautiful carrots – transform them into this cozy, sweet-and-savory side dish that practically cooks itself.

Ingredients

• 2 pounds carrots, peeled and sliced into 1/4-inch rounds (I always look for the freshest, brightest carrots at the farmers market)
• 6 slices thick-cut bacon, chopped (the smoky flavor makes all the difference)
• 1 large yellow onion, thinly sliced (I prefer sweet onions for this recipe)
• 1/2 cup brown sugar, packed (dark brown gives the best molasses flavor)
• 1/4 cup apple cider vinegar (this adds the perfect tangy balance)
• 3 tablespoons unsalted butter, cut into pieces (I always use real butter for richness)
• 1 teaspoon Worcestershire sauce (my secret umami booster)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon salt (I use sea salt for better flavor distribution)

Instructions

1. Place the chopped bacon in a large skillet over medium heat and cook for 8-10 minutes until crispy, stirring occasionally.
2. Transfer the cooked bacon to your slow cooker using a slotted spoon, leaving about 2 tablespoons of bacon drippings in the skillet.
3. Add the sliced onions to the same skillet and cook for 6-8 minutes over medium heat until they become translucent and slightly golden.
4. Combine the carrot rounds, cooked onions, brown sugar, apple cider vinegar, butter pieces, Worcestershire sauce, garlic powder, black pepper, and salt in your 6-quart slow cooker.
5. Stir all ingredients thoroughly until the carrots are evenly coated with the sauce mixture.
6. Cover the slow cooker and cook on LOW heat for 6 hours until the carrots are tender but still hold their shape.
7. Remove the lid during the last 30 minutes of cooking to allow the sauce to thicken slightly.
8. Gently stir the mixture once more before serving to redistribute the glazy sauce.

Just out of the slow cooker, these carrots have the most wonderful tender-yet-firm texture that holds up beautifully against the sweet and smoky glaze. The caramelized edges from the slow cooking process create little flavor pockets that burst with each bite. I love serving these alongside roasted chicken or even spooning them over creamy mashed potatoes for the ultimate comfort food experience.

Spicy Jalapeño Copper Pennies

Sometimes the simplest recipes are the ones that become instant classics in my kitchen, and these spicy jalapeño copper pennies are no exception. I first made them for a summer potluck last year when I needed something quick but impressive, and now they’re my go-to side dish whenever I want to add a little zing to the table. There’s something magical about how the sweet carrots balance with that spicy kick—it’s a flavor combination that never gets old.

Ingredients

– 1 pound fresh carrots, peeled and sliced into ¼-inch rounds (I look for the crispest carrots I can find at the market)
– 2 fresh jalapeños, thinly sliced (I leave the seeds in for extra heat, but you can remove them if you prefer milder spice)
– ½ cup apple cider vinegar (this gives the best tangy flavor in my opinion)
– ¼ cup granulated sugar
– 2 tablespoons olive oil (extra virgin is my preference for its fruity notes)
– 1 teaspoon kosher salt
– ½ teaspoon black pepper, freshly ground
– ¼ cup finely chopped red onion (it adds such a nice color contrast)

Instructions

1. Place the sliced carrots in a medium saucepan and cover with cold water by about 1 inch.
2. Bring the water to a rolling boil over high heat, then reduce to medium and cook for exactly 6 minutes until the carrots are tender but still slightly firm.
3. Drain the carrots immediately in a colander and run cold water over them for 30 seconds to stop the cooking process—this keeps them perfectly crisp-tender.
4. In the same dry saucepan, combine the apple cider vinegar, sugar, olive oil, salt, and black pepper.
5. Heat the mixture over medium heat, stirring constantly with a whisk, until the sugar completely dissolves and the liquid becomes clear, about 2-3 minutes.
6. Remove the saucepan from heat and add the drained carrots, sliced jalapeños, and chopped red onion.
7. Gently stir everything together until all ingredients are evenly coated with the vinegar mixture.
8. Transfer the mixture to a glass or ceramic bowl (metal can sometimes react with the vinegar).
9. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, though I often let mine marinate overnight for maximum flavor development.
10. Stir the mixture once halfway through the marinating time to ensure even distribution of the spicy-sweet brine.

Every time I serve these, I’m reminded why they’ve become a staple—the carrots maintain just enough crunch while soaking up that perfect balance of sweet heat. They’re fantastic straight from the fridge as a cool side, but I also love them piled high on grilled burgers or mixed into grain bowls for an extra flavor punch. Either way, that vibrant orange color against the green jalapeños makes them almost too pretty to eat!

Honey Glazed Copper Pennies

Just last week, I found myself staring at a mountain of carrots from my local farmer’s market haul, wondering how to transform them into something truly special. Honey Glazed Copper Pennies has been my go-to side dish for years, ever since my grandmother served them at a family reunion where they disappeared faster than the potato salad. There’s something magical about how simple ingredients can create such vibrant, sweet-and-tangy perfection.

Ingredients

• 1 pound carrots, peeled and sliced into ¼-inch rounds – I always look for the crispest, brightest carrots at the market
• ½ cup honey – local wildflower honey gives the best floral notes
• ¼ cup apple cider vinegar – this adds the perfect tangy balance
• 2 tablespoons unsalted butter – I prefer European-style for its richer flavor
• 1 teaspoon Dijon mustard – my secret ingredient for depth
• ½ teaspoon salt – fine sea salt dissolves more evenly
• ¼ teaspoon black pepper – freshly ground makes all the difference

Instructions

1. Place carrot rounds in a medium saucepan and cover with cold water by 1 inch.
2. Bring water to a boil over high heat, then reduce to medium and simmer for 8 minutes until carrots are tender but still firm when pierced with a fork.
3. Drain carrots thoroughly in a colander and return them to the dry saucepan. Tip: Don’t overcook them here – they’ll continue softening in the glaze.
4. Add honey, apple cider vinegar, butter, Dijon mustard, salt, and black pepper to the saucepan with the carrots.
5. Cook over medium heat, stirring constantly with a wooden spoon, for 4-5 minutes until the glaze thickens and coats the carrots evenly.
6. Reduce heat to low and continue cooking for 2 more minutes, stirring frequently, until the glaze becomes shiny and clings to each carrot round. Tip: Watch carefully during this stage to prevent burning.
7. Remove from heat and let stand for 3 minutes to allow the flavors to meld. Tip: This resting time makes the texture perfect – not too soupy, not too sticky.
8. Transfer to a serving bowl using a slotted spoon, leaving any excess glaze behind.

Last night I served these glimmering gems alongside roasted chicken, and the way the sweet glaze caramelized against the savory meat was pure magic. The carrots maintain just enough crunch to contrast beautifully with the silky coating, creating that perfect sweet-tangy balance that makes people ask for the recipe every time. Try them chilled the next day straight from the fridge – the flavors intensify wonderfully, making them fantastic for picnics or lunchboxes.

Maple Bourbon Copper Pennies

Unbelievably addictive and perfect for holiday gatherings, these Maple Bourbon Copper Pennies have become my go-to side dish ever since I first experimented with the combination during a cozy autumn dinner party. The sweet maple and smoky bourbon create this incredible glaze that transforms simple carrots into something truly special, and I love how the vibrant orange color brightens up any plate.

Ingredients

– 2 pounds fresh carrots, peeled and sliced into ¼-inch coins (I find the thinner slices absorb the glaze better)
– ½ cup pure maple syrup (the real stuff makes all the difference here)
– ¼ cup bourbon (I prefer a good Kentucky bourbon for that authentic smoky flavor)
– 3 tablespoons unsalted butter (room temperature butter melts more evenly)
– 1 tablespoon apple cider vinegar (this little splash cuts through the sweetness perfectly)
– ½ teaspoon sea salt (I always use coarse sea salt for better texture)
– ¼ teaspoon black pepper (freshly ground gives the best flavor)

Instructions

1. Place the sliced carrots in a large saucepan and cover with cold water by about 1 inch.
2. Bring the water to a rolling boil over high heat, then reduce to medium heat and cook for 8-10 minutes until the carrots are fork-tender but still slightly firm.
3. Drain the carrots thoroughly in a colander and return them to the dry saucepan.
4. Add the maple syrup, bourbon, butter, apple cider vinegar, sea salt, and black pepper to the saucepan with the carrots.
5. Cook over medium heat, stirring constantly with a wooden spoon, for 4-5 minutes until the liquid reduces to a thick, glossy glaze that coats the carrots evenly.
6. Tip: Keep the heat at medium to prevent the maple syrup from burning while reducing.
7. Continue cooking for another 2-3 minutes, stirring frequently, until the glaze thickens enough to leave a clear trail when you drag your spoon through it.
8. Tip: The carrots should be completely coated and glistening with no excess liquid pooling in the pan.
9. Remove from heat and let rest for 2 minutes to allow the flavors to meld together.
10. Tip: Don’t skip the resting time—it helps the glaze set perfectly on the carrots.

You’ll love how the tender carrots soak up that rich maple-bourbon flavor while maintaining just enough bite, creating this wonderful sweet-savory balance that pairs beautifully with roasted meats or even as part of a holiday cheese board.

Copper Pennies with Pineapple and Brown Sugar

Oftentimes, the simplest recipes are the ones that become family legends, and this sweet-tangy carrot salad is one I’ve been making for every potluck since my aunt shared it with me years ago. There’s something magical about how these humble ingredients transform into this vibrant, irresistible side dish that always disappears first from the buffet table.

Ingredients

– 2 pounds carrots, peeled and sliced into 1/4-inch rounds (I always look for the crispest carrots at the market)
– 1 can (20 ounces) pineapple chunks in juice, not syrup – the juice makes all the difference
– 1 cup light brown sugar, packed (this creates that beautiful caramel-like glaze)
– 1/2 cup apple cider vinegar (the tanginess balances the sweetness perfectly)
– 1/4 cup unsalted butter (I prefer unsalted to control the seasoning)
– 1 teaspoon salt (just enough to enhance all the flavors)
– 1/2 teaspoon black pepper (freshly ground adds a nice warmth)

Instructions

1. Place the sliced carrots in a large pot and cover with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then reduce to medium and cook for 8-10 minutes until carrots are tender but still slightly firm when pierced with a fork.
3. Drain the carrots thoroughly in a colander and set aside.
4. In the same pot, combine the pineapple chunks with their juice, brown sugar, apple cider vinegar, butter, salt, and pepper.
5. Cook the mixture over medium heat, stirring constantly, until the butter melts completely and the sugar dissolves, about 3-4 minutes.
6. Return the drained carrots to the pot with the pineapple mixture.
7. Bring everything to a gentle simmer over medium-low heat, then reduce heat to low.
8. Cook uncovered for 25-30 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
9. Remove from heat and let cool to room temperature, about 1 hour, for the flavors to meld properly.
10. Transfer to a serving bowl and refrigerate for at least 2 hours before serving chilled.

Vibrant and glistening, these copper pennies develop an incredible depth of flavor as they chill, with the carrots maintaining just enough crunch against the silky sweet-tangy sauce. I love serving this alongside grilled pork chops or as part of a holiday spread—the bright orange color against green beans or mashed potatoes creates such a beautiful contrast on the plate.

Vegan Copper Pennies with Coconut Milk

Perfect for those chilly autumn evenings when you crave something comforting yet light, I first discovered this vibrant dish during a friend’s potluck and have been tweaking it ever since. There’s something magical about how the sweet carrots and creamy coconut milk come together—it’s become my go-to side for holiday dinners and weeknight meals alike.

Ingredients

• 1 pound carrots, peeled and sliced into ¼-inch coins (I like using rainbow carrots when I can find them for extra color)
• 1 (13.5 oz) can full-fat coconut milk (don’t skimp here—the richness makes the dish)
• 2 tablespoons maple syrup (the real stuff from Vermont is my favorite)
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground turmeric
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• 2 tablespoons chopped fresh parsley for garnish (from my little windowsill herb garden)

Instructions

1. Place the sliced carrots in a medium saucepan and pour in the coconut milk until the carrots are nearly submerged.
2. Stir in the maple syrup, apple cider vinegar, turmeric, garlic powder, and sea salt until well combined.
3. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low.
4. Cover the saucepan and simmer for 20 minutes, stirring occasionally to prevent sticking—the carrots should be tender but not mushy when pierced with a fork.
5. Uncover and continue cooking for another 5 minutes to allow the sauce to thicken slightly.
6. Remove from heat and stir in the chopped parsley just before serving. Glistening with that golden coconut sauce, these carrots have the most wonderful tender-crisp texture that holds up beautifully against the creamy, subtly sweet sauce. I love serving them over quinoa or alongside roasted tofu, and they’re even better the next day when the flavors have really melded together.

Copper Pennies and Carrot Medley

Every time I make this vibrant side dish, it takes me right back to my grandmother’s kitchen, where she’d serve these sweet and tangy carrots at every family gathering. I love how the simple ingredients transform into something truly special, and it’s become my go-to potluck contribution that always gets rave reviews. There’s something magical about how these humble carrots become the star of the show.

Ingredients

– 2 pounds carrots, peeled and sliced into ¼-inch coins (I always look for the freshest, brightest carrots I can find at the farmer’s market)
– 1 medium yellow onion, thinly sliced (a sweet Vidalia onion works beautifully here)
– 1 green bell pepper, thinly sliced (I like the crisp texture and mild flavor it adds)
– 1 can (10.5 oz) condensed tomato soup (this is the secret ingredient that creates that wonderful glaze)
– ¾ cup granulated sugar (don’t skimp—this balances the acidity perfectly)
– ½ cup vegetable oil (I prefer using a neutral oil so the other flavors shine)
– ½ cup white vinegar (this gives the dish its signature tang)
– 1 teaspoon Worcestershire sauce (just a splash adds wonderful depth)
– 1 teaspoon prepared yellow mustard (trust me, it makes all the difference)

Instructions

1. Place the sliced carrots in a large pot and cover them completely with cold water.
2. Bring the water to a rolling boil over high heat, then reduce to medium heat and cook the carrots for exactly 8 minutes until they’re tender but still have a slight crunch.
3. While the carrots cook, combine the tomato soup, sugar, vegetable oil, vinegar, Worcestershire sauce, and mustard in a medium saucepan.
4. Whisk the sauce mixture constantly over medium heat for 3-4 minutes until the sugar completely dissolves and the ingredients are fully incorporated.
5. Drain the cooked carrots immediately in a colander and rinse them briefly with cold water to stop the cooking process.
6. Layer the drained carrots, sliced onion, and green bell pepper in a large glass or ceramic bowl.
7. Pour the warm sauce mixture evenly over the layered vegetables, making sure everything gets coated.
8. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight, stirring once halfway through if possible.
9. Remove the dish from refrigerator 30 minutes before serving to take the chill off.
10. Gently stir the mixture one final time to redistribute the flavorful marinade.
Sometimes I serve this straight from the bowl, but it’s also fantastic spooned over grilled chicken or as a bright addition to a picnic spread. The carrots maintain just enough crunch while soaking up all that sweet-tangy goodness, and the onions and peppers add wonderful texture contrast. Seriously, this dish only gets better as it sits, so don’t be afraid to make it a day ahead—the flavors really meld together beautifully.

Balsamic Glazed Copper Pennies

There’s something magical about how simple ingredients can transform into a dish that feels both nostalgic and sophisticated. These Balsamic Glazed Copper Pennies have become my go-to side dish for everything from weeknight dinners to holiday gatherings, and I love how the sweet-tangy glaze makes ordinary carrots feel extraordinary.

Ingredients

• 1 pound carrots, peeled and sliced into ¼-inch rounds (I look for the freshest, firmest carrots I can find)
• 2 tablespoons unsalted butter (I always keep mine at room temperature for easier melting)
• 3 tablespoons balsamic vinegar (a good quality one makes all the difference here)
• 2 tablespoons brown sugar, packed (this creates that beautiful caramelized glaze)
• ½ teaspoon salt (I prefer fine sea salt for even distribution)
• ¼ teaspoon black pepper, freshly ground (I grind mine right into the pan)
• 2 tablespoons fresh parsley, chopped (the bright green color makes the dish pop)

Instructions

1. Place the sliced carrots in a medium saucepan and add enough water to cover them by 1 inch.
2. Bring the water to a boil over high heat, then reduce heat to maintain a gentle simmer.
3. Cook the carrots for 8-10 minutes until they’re tender but still slightly firm when pierced with a fork.
4. Drain the carrots thoroughly in a colander and set them aside.
5. Melt the butter in a large skillet over medium heat, swirling the pan to coat the bottom evenly.
6. Add the drained carrots to the skillet and cook for 2 minutes, stirring occasionally to coat them in butter.
7. Sprinkle the brown sugar evenly over the carrots and stir to combine.
8. Pour the balsamic vinegar over the carrot mixture and stir immediately to prevent sticking.
9. Season with salt and black pepper, stirring to distribute the seasonings evenly.
10. Cook the glazed carrots for 5-7 minutes, stirring frequently, until the liquid reduces to a thick, syrupy glaze that coats the carrots.
11. Remove the skillet from heat and stir in the chopped parsley until well incorporated.
12. Transfer the glazed carrots to a serving dish immediately to prevent further cooking.

During your first bite, you’ll notice how the tender carrots contrast beautifully with the sticky, sweet-tangy glaze that clings to each piece. Don’t be surprised if these become your new favorite vegetable side—I often double the recipe because they disappear so quickly at my dinner table.

Copper Pennies with Fresh Herbs

Back when my grandmother first taught me this recipe, I was skeptical about cooked carrots being anything special, but her version of Copper Pennies completely changed my mind. These sweet-tangy marinated carrots have become my go-to potluck dish that always disappears first, and today I’m sharing my updated version with fresh herbs that brighten everything up.

Ingredients

• 2 pounds fresh carrots, peeled and sliced into ¼-inch rounds (I look for the crispest carrots at the market)
• 1 medium yellow onion, thinly sliced (this adds such nice texture)
• 1 green bell pepper, sliced into thin strips (the color contrast is beautiful)
• ¾ cup granulated sugar (don’t skimp—this creates the signature glaze)
• ½ cup extra virgin olive oil (my go-to for its fruity notes)
• ⅓ cup apple cider vinegar (the tang balances the sweetness perfectly)
• 1 tablespoon Worcestershire sauce (this adds that umami depth)
• 1 teaspoon dry mustard
• 1 teaspoon freshly ground black pepper (I always grind mine right before using)
• 1 teaspoon kosher salt
• ¼ cup chopped fresh parsley (added at the end for maximum freshness)
• 2 tablespoons chopped fresh dill (this really makes the dish sing)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the carrot rounds and cook for exactly 4 minutes until crisp-tender (test one piece—it should pierce easily with a fork but still have some resistance).
3. Immediately drain the carrots and transfer them to a large bowl of ice water to stop the cooking process, which preserves their bright color and perfect texture.
4. While the carrots cool, whisk together the sugar, olive oil, apple cider vinegar, Worcestershire sauce, dry mustard, black pepper, and kosher salt in a medium saucepan until the sugar completely dissolves.
5. Bring the marinade mixture to a gentle simmer over medium heat, stirring occasionally, and cook for 3 minutes until slightly thickened.
6. Drain the cooled carrots thoroughly and pat them dry with paper towels to ensure the marinade adheres properly.
7. Combine the carrots, sliced onion, and bell pepper strips in a large glass or ceramic bowl (metal can sometimes react with the vinegar).
8. Pour the warm marinade over the vegetable mixture and stir gently to coat everything evenly.
9. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight, stirring once or twice if you remember—this marinating time is crucial for developing the flavors.
10. Just before serving, stir in the fresh parsley and dill to maintain their vibrant color and fresh taste.

My favorite thing about these Copper Pennies is how the carrots maintain a satisfying crunch while absorbing all that sweet-tangy marinade. The fresh herbs at the end provide this wonderful bright contrast to the rich, caramelized flavors. I love serving these chilled alongside grilled chicken or spooning them over a bed of crisp greens for a standout salad.

Smoky Paprika Copper Pennies

Trying out new side dishes is one of my favorite weekend kitchen adventures, and these Smoky Paprika Copper Pennies have become my latest obsession. I first made them for a backyard barbecue when I needed something vibrant and flavorful to cut through all the grilled meats, and now they’re requested at every gathering. There’s something magical about how simple carrots transform into these glossy, savory-sweet coins that disappear faster than I can refill the bowl.

Ingredients

– 2 pounds fresh carrots, peeled and sliced into ¼-inch rounds (I look for the thickest carrots I can find for perfect coin shapes)
– ¼ cup extra virgin olive oil (this is my go-to for roasting as it adds lovely fruity notes)
– 2 tablespoons honey (local wildflower honey gives the best floral undertones)
– 1 tablespoon smoked paprika (the smoky variety is essential here for that campfire vibe)
– 1 teaspoon garlic powder (I always keep this stocked for quick flavor boosts)
– ½ teaspoon black pepper, freshly ground (fresh grinding makes all the difference)
– 1 teaspoon salt (I use fine sea salt for even distribution)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place carrot rounds in a large mixing bowl and drizzle with olive oil, tossing until evenly coated.
3. Add honey, smoked paprika, garlic powder, black pepper, and salt to the carrots.
4. Use tongs to mix everything thoroughly until each carrot piece wears a glossy, spice-speckled coat.
5. Spread carrots in a single layer on the prepared baking sheet, ensuring they don’t overlap for proper roasting.
6. Roast for 25 minutes, then use a spatula to flip each carrot round for even browning.
7. Continue roasting for another 15-20 minutes until carrots are tender with caramelized edges and slightly shriveled.
8. Remove from oven and let rest for 5 minutes to allow flavors to meld before serving.

Glazed to perfection, these carrots develop an irresistible sticky-sweet exterior while maintaining a tender bite inside. The smoked paprika creates this wonderful savory depth that plays beautifully against the honey’s sweetness. I love serving them warm alongside grilled chicken or tossing them into grain bowls for an instant flavor upgrade—they even make fantastic next-day salad additions straight from the fridge.

Copper Pennies with Dijon Mustard Dressing

Sometimes the simplest recipes become the biggest hits at potlucks, and this sweet-and-tangy carrot salad is one of those magical dishes that disappeared within minutes at my last family gathering. Seriously, my aunt asked for the recipe three times! It’s my go-to when I need something refreshing yet comforting, perfect for bridging that gap between summer picnics and cozy fall dinners.

Ingredients

– 2 pounds carrots, peeled and sliced into ¼-inch rounds (I look for the crispest carrots at the market)
– 1 medium yellow onion, thinly sliced (a mandoline makes this so much easier)
– 1 green bell pepper, thinly sliced (I love the crunch this adds)
– 1 can (10.5 oz) condensed tomato soup (yes, the classic Campbell’s kind—don’t substitute!)
– ½ cup granulated sugar (I sometimes reduce this to ⅓ cup if I want less sweetness)
– ½ cup vegetable oil (a neutral oil works best here)
– ¼ cup apple cider vinegar (this gives the perfect tang)
– 1 tablespoon Dijon mustard (my secret for that extra zing)
– 1 teaspoon Worcestershire sauce (a dash really deepens the flavor)
– ½ teaspoon black pepper (freshly ground if you have it)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the sliced carrots to the boiling water and cook for exactly 4 minutes until tender-crisp.
3. Immediately drain the carrots and transfer them to a large bowl of ice water to stop the cooking process.
4. Drain the cooled carrots thoroughly and pat them dry with paper towels to remove excess moisture.
5. Add the sliced onion and green bell pepper to the bowl with the carrots.
6. In a separate medium bowl, whisk together the condensed tomato soup, granulated sugar, vegetable oil, apple cider vinegar, Dijon mustard, Worcestershire sauce, and black pepper until completely smooth.
7. Pour the dressing over the carrot mixture and toss gently until everything is evenly coated.
8. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, stirring once halfway through.
9. Serve chilled directly from the refrigerator.

The carrots maintain just enough crunch while absorbing that incredible sweet-tangy dressing, creating this beautiful glossy sheen that makes the dish look as good as it tastes. I love serving it alongside grilled chicken or piled high on a bed of greens for a complete meal—the flavors only get better after a day or two in the fridge!

Garlic Butter Copper Pennies

Kicking off my holiday recipe testing early this year, I stumbled upon this gem while trying to use up that giant bag of carrots from my CSA box. Garlic Butter Copper Pennies has become my new favorite make-ahead side dish that somehow manages to feel both nostalgic and perfectly modern.

Ingredients

– 2 pounds carrots, peeled and sliced into ¼-inch rounds (I always buy the rainbow carrots when they’re available for extra color)
– ½ cup unsalted butter (I keep mine in the butter crock my grandmother gave me)
– 4 large garlic cloves, minced (fresh is essential here—none of that jarred stuff)
– ½ cup apple cider vinegar (the good quality kind with the “mother” makes all the difference)
– ¼ cup granulated sugar
– 1 teaspoon kosher salt (I prefer Diamond Crystal for its lighter texture)
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon red pepper flakes (adjust based on your heat preference)

Instructions

1. Place carrot rounds in a large saucepan and cover with cold water by about 1 inch.
2. Bring the water to a rolling boil over high heat, then reduce to medium and cook for exactly 6 minutes until carrots are tender-crisp (test one with a fork—it should pierce easily but still have some resistance).
3. While carrots cook, melt butter in a small saucepan over medium-low heat until foamy but not browned.
4. Add minced garlic to the melted butter and cook for 1 minute, stirring constantly, until fragrant but not browned (this prevents bitter flavors).
5. Whisk in apple cider vinegar, sugar, salt, black pepper, and red pepper flakes until sugar completely dissolves.
6. Bring the vinegar mixture to a gentle simmer for 2 minutes, then remove from heat.
7. Drain the cooked carrots thoroughly in a colander, shaking to remove excess water.
8. Transfer hot carrots to a large glass or ceramic bowl (metal can sometimes react with the vinegar).
9. Pour the warm garlic butter vinegar mixture over the carrots, stirring gently to coat every piece.
10. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, stirring once halfway through (overnight marinating yields even better flavor penetration).

Here’s where the magic happens—the carrots transform into these glistening, sweet-tangy coins with the most incredible garlic butter finish. I love serving them chilled straight from the fridge as part of a holiday spread, or even warmed slightly and spooned over grilled pork chops for a surprising weeknight upgrade.

Copper Pennies with Crispy Onions

Kind of like finding spare change in the couch cushions, this recipe transforms humble carrots into something unexpectedly delightful. I first discovered copper pennies at a church potluck years ago and have been tweaking the recipe ever since—it’s become my go-to side when I need something sweet, tangy, and a little nostalgic.

Ingredients

• 1 pound carrots, peeled and sliced into ¼-inch rounds (I look for the crispest ones at the farmers’ market)
• 1 medium yellow onion, thinly sliced (a mandoline makes this so much faster, but watch your fingers!)
• ½ cup granulated sugar (don’t skimp—this creates that lovely glaze)
• ½ cup apple cider vinegar (the sharpness balances the sweetness perfectly)
• ¼ cup extra virgin olive oil (my everyday staple for sautéing)
• 1 teaspoon salt (I use fine sea salt for even distribution)
• ½ teaspoon black pepper (freshly ground gives the best flavor)
• 2 tablespoons all-purpose flour (this is key for getting the onions crispy)

Instructions

1. Place the sliced carrots in a medium saucepan and cover with water.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook the carrots for 8 minutes until fork-tender but not mushy.
3. Drain the carrots thoroughly in a colander and set them aside. (Tip: Let them steam dry for a minute so the marinade sticks better.)
4. In the same saucepan, combine the sugar, apple cider vinegar, olive oil, salt, and black pepper.
5. Heat the mixture over medium heat, stirring constantly, for 3 minutes until the sugar fully dissolves.
6. Add the drained carrots to the saucepan, stirring to coat them evenly in the marinade.
7. Remove the saucepan from heat, cover, and let the carrots marinate at room temperature for at least 1 hour. (Tip: Marinating longer—up to 4 hours—deepens the flavor.)
8. While the carrots marinate, toss the sliced onions with the flour in a bowl until evenly coated.
9. Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
10. Add the floured onions to the skillet and cook for 6–8 minutes, stirring occasionally, until golden brown and crispy.
11. Transfer the crispy onions to a paper towel-lined plate to drain any excess oil.
12. Just before serving, stir the crispy onions into the marinated carrots. (Tip: Add the onions at the end to keep them crunchy.)

Here’s what makes this dish special: the carrots turn tender and glossy with a sweet-tangy kick, while the onions add a satisfying crunch. I love serving this chilled alongside grilled chicken or spooning it over a bed of greens for a vibrant salad—it’s the kind of side that always steals the spotlight.

Asian-Inspired Sesame Copper Pennies

Keeping my pantry stocked with carrots has always been my secret weapon for quick, vibrant sides, but it wasn’t until I played around with this sesame glaze that I truly fell in love with them. This recipe for Asian-Inspired Sesame Copper Pennies is my new go-to for potlucks and weeknight dinners alike, bringing a sweet, savory, and slightly tangy twist to a humble vegetable.

Ingredients

• 1 pound of carrots, peeled and sliced into 1/4-inch thick coins (I look for the crispest, brightest bunch at the market)
• 2 tablespoons of toasted sesame oil (this is non-negotiable for that deep, nutty flavor—don’t use the plain stuff!)
• 2 tablespoons of low-sodium soy sauce (I always have a bottle in the fridge door for quick glazes like this)
• 1 tablespoon of rice vinegar (it adds the perfect bright tang without being too harsh)
• 1 tablespoon of honey (a generous drizzle makes the glaze cling beautifully to the carrots)
• 1 teaspoon of sesame seeds, plus more for garnish (toasting them first in a dry pan really wakes up their flavor)
• 1/4 teaspoon of crushed red pepper flakes (just enough to give a subtle warmth without overwhelming the dish)

Instructions

1. Place the sliced carrot coins in a medium saucepan and cover them with cold water by about 1 inch.
2. Set the saucepan over high heat and bring the water to a rolling boil, which should take about 5-7 minutes.
3. Once boiling, reduce the heat to medium and simmer the carrots for exactly 6 minutes, or until they are tender but still slightly firm when pierced with a fork.
4. While the carrots are simmering, whisk together the toasted sesame oil, soy sauce, rice vinegar, honey, and crushed red pepper flakes in a small bowl until fully combined.
5. Drain the carrots thoroughly in a colander, then immediately return them to the warm saucepan off the heat.
6. Pour the prepared glaze over the warm carrots and toss gently with a silicone spatula to coat every coin evenly.
7. Sprinkle the 1 teaspoon of sesame seeds over the glazed carrots and toss once more to distribute them.
8. Let the carrots sit in the saucepan for 2 minutes to allow the flavors to meld and the glaze to thicken slightly.
9. Transfer the sesame copper pennies to a serving dish and garnish with an extra pinch of sesame seeds for visual appeal.

What I adore about these carrots is their glossy, sticky-sweet glaze that contrasts with the tender-crisp bite of the coins. They’re fantastic served warm alongside grilled chicken or at room temperature as part of a picnic spread, and the subtle heat from the red pepper flakes keeps you coming back for just one more bite.

Copper Pennies with Apple Cider Vinegar

Aren’t we all looking for that perfect side dish that bridges the gap between nostalgic comfort and fresh, tangy flavor? Copper Pennies with Apple Cider Vinegar is exactly that—a recipe my grandmother used to make for every family potluck, and I’ve been tweaking it ever since. It’s the kind of dish that disappears from the table first, with its sweet-sour glaze and tender carrots that somehow feel both classic and excitingly modern.

Ingredients

– 2 pounds carrots, peeled and sliced into 1/4-inch thick rounds (I always look for the freshest, firmest carrots at the farmers’ market—it makes all the difference)
– 1 cup granulated sugar (yes, it’s a full cup, but trust me, it balances the vinegar perfectly)
– 3/4 cup apple cider vinegar (I use the raw, unfiltered kind for that extra tangy kick)
– 1/2 cup extra virgin olive oil (my go-to for its mild, fruity notes)
– 1 teaspoon dry mustard powder (this little secret ingredient adds a subtle depth)
– 1 teaspoon Worcestershire sauce (I splash in a bit extra sometimes if I’m feeling bold)
– 1 medium yellow onion, thinly sliced (sweet onions work beautifully here)
– 1 green bell pepper, thinly sliced (I love the crisp texture it adds)
– 1 teaspoon salt (I use fine sea salt for even distribution)
– 1/2 teaspoon black pepper (freshly ground if you have it)

Instructions

1. Place the peeled and sliced 2 pounds carrots in a large saucepan and cover with water by 1 inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook the carrots for 8–10 minutes until they are fork-tender but still slightly firm.
3. Drain the carrots thoroughly in a colander and set them aside to cool slightly.
4. In a medium saucepan, combine 1 cup granulated sugar, 3/4 cup apple cider vinegar, 1/2 cup extra virgin olive oil, 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper.
5. Bring the mixture to a gentle boil over medium heat, stirring constantly with a whisk until the sugar completely dissolves, about 3–4 minutes.
6. Remove the saucepan from heat and let the marinade cool for 5 minutes until it’s warm but not boiling hot.
7. Tip: Cooling the marinade slightly prevents the vegetables from becoming mushy when combined.
8. In a large glass or ceramic bowl, layer the cooked carrots, 1 thinly sliced yellow onion, and 1 thinly sliced green bell pepper.
9. Pour the warm marinade over the vegetables, using a spatula to gently toss everything until evenly coated.
10. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight.
11. Tip: Marinating overnight allows the flavors to fully meld and the carrots to absorb the tangy-sweet glaze.
12. Stir the mixture once or twice during marination to redistribute the marinade.
13. Tip: For best results, serve chilled straight from the refrigerator to maintain that crisp-tender texture.

Zesty and vibrant, these Copper Pennies develop an incredible sweet-tangy balance after marinating, with the carrots remaining firm yet succulent. I love serving them alongside grilled chicken or as a bright counterpoint to rich holiday meals—their glossy, copper-hued appearance always earns compliments. For a creative twist, try spooning them over a bed of mixed greens with crumbled feta for a quick, elevated salad.

Copper Pennies and Green Bean Combo

Keeping my grandmother’s tradition alive, I make this Copper Pennies and Green Bean Combo every Thanksgiving—it’s the sweet-savory side dish that disappears first from the table. The vibrant orange carrots and crisp green beans always remind me of her colorful kitchen, where she taught me that the simplest ingredients can create the most memorable flavors. Even now, I find myself reaching for this recipe whenever I need a comforting side that feels both nostalgic and fresh.

Ingredients

– 1 pound fresh carrots, peeled and sliced into ¼-inch rounds (I look for the thickest carrots—they hold their shape better when cooked)
– 1 pound fresh green beans, ends trimmed (snap off the ends instead of cutting for that rustic feel)
– 1 cup granulated sugar (don’t skimp—this creates the glossy syrup that makes the dish)
– ¾ cup apple cider vinegar (my favorite for its fruity tang)
– ½ cup vegetable oil (a neutral oil lets the other flavors shine)
– 1 teaspoon dry mustard powder (it adds a subtle warmth without being spicy)
– 1 teaspoon Worcestershire sauce (this is my secret ingredient for depth)
– 1 small yellow onion, thinly sliced (I like mine in half-moons for even distribution)
– ½ teaspoon salt (I use fine sea salt for even dissolving)
– ¼ teaspoon black pepper (freshly ground if you have it)

Instructions

1. Place the sliced carrots in a large saucepan and cover them with cold water by 1 inch.
2. Bring the water to a rolling boil over high heat, then reduce the heat to medium and simmer the carrots for 8 minutes until they are fork-tender but still firm.
3. Add the trimmed green beans to the same saucepan and cook for an additional 4 minutes until bright green and crisp-tender.
4. Drain the carrots and green beans immediately in a colander and rinse under cold running water for 30 seconds to stop the cooking process—this keeps them vibrant.
5. In a medium saucepan, combine the sugar, apple cider vinegar, vegetable oil, dry mustard powder, Worcestershire sauce, salt, and black pepper.
6. Whisk the mixture constantly over medium heat for 3 minutes until the sugar completely dissolves and the liquid becomes clear.
7. Layer the drained carrots, green beans, and sliced onions alternately in a large glass bowl.
8. Pour the hot vinegar syrup evenly over the vegetable layers, making sure all pieces are coated.
9. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight, turning the vegetables gently once halfway through—this marinating tip ensures every bite is perfectly seasoned.
10. Serve the dish chilled or at room temperature, using a slotted spoon to transfer the vegetables to a serving platter.

Unbelievably crunchy and sweet-tart, this dish develops deeper flavor the longer it sits—the carrots become almost candied while the green beans maintain their snap. I love serving it alongside grilled chicken or pork chops, where the syrupy glaze doubles as a light sauce. For a festive twist, sprinkle with toasted sesame seeds just before serving to add nutty contrast to the bright vegetables.

Summary

Kitchens across North America can now enjoy these versatile copper pennies recipes! Whether you’re hosting a holiday dinner or preparing a simple weeknight meal, these sweet and tangy carrot dishes are sure to delight. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this collection on Pinterest for your fellow home cooks to discover!