This is Paula Deen's

Copper Penny Carrots which I have made

Directions
1 cup sugar

1 cup white vinegar

1 cup vegetable oil

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1 teaspoon salt

1 teaspoon coarsely ground black pepper

1 (10 3/4-ounce) can tomato soup

2 pounds carrots, peeled, cooked, and sliced

1 medium onion, sliced into rings

1 green bell pepper, coarsely chopped

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

I think this is good chilled or hot. I cook my carrots, sliced or whatever cit in about 1/4" thick, in a little water, until about done. Drain the water, add some butter and a big spoonful of orange marmalade. That's it. Totally yummy.

Not sure about room temp on these, but if you could re-warm them at serving time, they ae soooooo good!

ROASTED CARROTS W/ THYME AND GARLIC

2 TBSP extra virgin olive oil
2 1/2 lb large carrots, halved lengthwise diagonally
1 TBSP unsalted butter
1 ( 2 - 3 inch) head of garlic, cloves separated but left unpeeled
3 sprigs fresh thyme
1/4 tsp Maldon sea salt
1/8 tsp black pepper
1/2 c water

Put oven rack in middle position and preheat oven to 400 degrees.

Heat oil in heavy ovenproof skillet over moderately high heat until very hot and just beginning to smoke, then add half of carrots, cut sides down, and cook, undisturbed, until they begin to brown, 12 to 15 minutes. Transfer to a plate. Brown remaining carrots in same manner but leave in skillet. Add butter and stir once, then return carrots on plate to skillet. Continue to cook over mod high heat, turning frequently until carrots are golden brown on edges, about 5 minutes more.

Add garlic, thyme, sea salt, pepper and water and cover skillet tightly with foil. Roast in oven until carrots are tender, about 20 minutes.

Remove foil and continue roasting, turning over carrots with tongs occasionally until edges are slightly crisp, 10 to 15 minutes more.

GW-posted by Rosemarythyme 11-06

Linda

I love copper pennies and also carrot raisin salad.

I do mine basically like Sushipup, except I add honey to the water to cook the carrots in and at the end, after adding the orange marmalade, I sprinkle them with chopped brown sugar and cinnamon almonds.

Here's one that a friend taught me. She cuts up carrots in match-stick size and blanches them just to soften a tiny bit. Then heat a mix of vinegar and honey in a saucepan (sorry there are no measurements - not a lot is needed). When this is incorporated, toss the carrots in to just coat them. Then sprinkle with sesame seeds.

It's a very light and refreshing taste.

I bet the roasted carrots would be great cold. And I'm definitely going to try the carrot and orange marmalade side!