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Sweet And Tangy Carrots

Sweet And Tangy Carrots

A sweet tangy glazed carrots side that may be prepared ahead whether for a weeknight dinner, or your holiday table!
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Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Side Dish
Cuisine: American
Keyword: candied carrots, carrots, christmas sides, easy side dishes, glazed carrots, holiday side dishes, holiday sides, make ahead, make ahead christmas sides, make ahead side dish recipes, make ahead thanksgiving sides, one pan recipes, one pot recipes, recipes with carrots, savory carrot side dishes, sugar glazed carrots, sweet carrots, Thanksgiving sides, vegetable sides
Servings: 10 servings
Calories: 149kcal
Cost: $0.36 per serving

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  • large non-stick sauce pan
  • wire whisk
  • casserole dish


Ingredients for Make-Ahead Sweet And Tangy Carrots

  • 5 cups carrots sliced into coins and cooked
  • 1/2 cup green pepper chopped fine
  • 1/2 cup sweet or Spanish onion chopped fine
  • 2/3 cup granulated sugar
  • 1/2 cup apple cider vinegar
  • 1/3 cup vegetable oil
  • 1 tablespoon Dijon mustard may be original or whole grain
  • 1 tablespoon Worcestershire sauce
  • 1 (10) ounce can condensed tomato soup


The Method

    NOTE: the carrots may be boiled (for 5 to 8 minutes) up to a day in advance

    • Preheat oven to 350°F IF SERVING SAME DAY.
    • Butter a 2 quart casserole dish. Set aside.
    • In a large bowl, combine the cooked carrots, the chopped green pepper, and the chopped onion. Stir to combine. Set aside.
    • In a medium non-stick sauce pan, combine the remaining ingredients and whisk over medium heat until the mixture is well combined and bubbling. Reduce heat and add carrot mixture. Stir to combine.
    • Simmer over VERY LOW HEAT, stirring occasionally, for 25 minutes.
    • Add the thickened carrots to the buttered casserole dish. IF BAKING IMMEDIATELY, place in oven for 15 to 20 minutes until the mixture is hot and bubbly and a thin crust has formed over the top. IF MAKING AHEAD, allow mixture to cool completely before adding the thickened carrots to the buttered casserole dish. Cover and refrigerate until ready to heat. Pull from fridge 30 minutes before heating in a preheated 350°F oven for 30 to 40 minutes.
    • Serve the sweet and tangy carrots hot or at room temperature.


    Make Ahead by up to three days. Store in refrigerator until ready to heat. The carrots may also be boiled ahead then refrigerated until ready to assemble the recipe by 1 day.
    To Re-Heat pull the casserole dish from the fridge 30 minutes prior to heating in a 350 degree Fahrenheit oven for 30 to 40 minutes or until bubbly.
    To Freeze use aluminum foil and a casserole with a plastic lid, or make, freeze, remove from casserole whole by setting casserole in a bath of hot water for 1 minute, then inverting. Load still frozen contents into a vacuum bag and vacuum and seal. Mark the date and contents on the package with a marker and pop right back into your freezer.


    Serving: 1serving | Calories: 149kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 80mg | Potassium: 253mg | Fiber: 2g | Sugar: 17g | Vitamin A: 10722IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.