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    You are in: Home / Recipes / Gigi's Copper Penny Carrots Recipe
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    Gigi's Copper Penny Carrots

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Krsi Sue's Note:

    My grandma (Gigi) used to make this for me whenever I came home from college. It has a tangy taste that is addictive.

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    Units: US | Metric


    1. 1
      Combine all ingredients in casserole dish.
    2. 2
      Bake at 350 until bubbly.

    Ratings & Reviews:

    • on November 10, 2007


      I have this recipe in my mother's cookbook with a slight variation. Momma combined everything, covered it and put it in the refrigerator to marinate. She wouldn't let us touch it for 2 days! Sometimes she would put the liquids in a blender before putting it over the carrots. When blended, the oil wouldn't separate. We ate it as a cold salad type side dish. Good after school snack, too. Can't wait to try it hot!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2006


      I add a little onion salt and it is very good. You can make in the morning and reheat in the microwave right before supper. The sauce is delicious over fried potatoes.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gigi's Copper Penny Carrots

    Serving Size: 1 (227 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 392.0
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 2.9 g
    Cholesterol 0.0 mg
    Sodium 398.0 mg
    Total Carbohydrate 55.7 g
    Dietary Fiber 5.2 g
    Sugars 44.8 g
    Protein 2.4 g

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