Copper Pennies Recipe Southern Living: Sweet and Tangy Carrot Coins

This Southern classic transforms humble carrots into a vibrant, sweet-tangy side that brightens any meal. The secret lies in the perfect balance of sugar and vinegar, creating a glaze that clings beautifully to each coin.

I’ve refined this recipe over years of family gatherings, ensuring the carrots stay crisp-tender while soaking up every bit of that signature sauce. It’s a dish that feels nostalgic yet always impresses.

With just a handful of pantry staples and 30 minutes of hands-off simmering, you’ll have a dish that’s as at home on weeknight tables as it is on holiday spreads.

The result is a bowl of glossy, golden carrot coins with a flavor that’s both comforting and crave-worthy. Serve warm or chilled for a versatile side everyone loves.

Ingredients for Copper Pennies Recipe Southern Living

Pantry staples and fresh veggies transform into this glossy, golden side dish.

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The carrots are the star—look for firm, bright orange ones (not the baby kind, they get mushy). I grab mine from Publix or Kroger since they always have good produce. The vinegar needs to be white distilled for that classic tang. Heinz is what I keep on hand. Butter adds richness, so don’t skimp on the good stuff (trust me, it’s worth it).

No white vinegar? Apple cider vinegar works in a pinch (just cut back by half a tablespoon). Out of Worcestershire? Soy sauce at half the amount plus a dash of lemon juice gets close. The bell pepper adds nice color and crunch—skip it if you’re not a fan. For extra zing, add a pinch of cayenne to the glaze.

This tastes even better the next day once the flavors meld. Stores in the fridge for 4-5 days in an airtight container. Reheat gently on the stove with a splash of water to loosen the glaze. Serve warm or cold—both work great.

Step-by-Step Instructions for Sweet and Tangy Carrot Coins

Here’s the foolproof method for carrot coins so glossy and flavorful they’ll disappear fast.

Step 1: Prep and Par-Cook the Carrots

Peel the 2 lb Carrots and slice them into ¼-inch coins—uniform thickness ensures even cooking. I like to cut them slightly on the bias for a more elegant look. Place the coins in a large pot of salted boiling water and cook for 8-10 minutes until they’re just tender-crisp.

Drain them immediately and run under cold water to stop the cooking. This keeps them bright orange and prevents mushiness. Pat them dry with a clean towel—excess moisture will dilute your glaze later.

Step 2: Create the Glaze Base

In a large skillet, melt the 4 tbsp Butter over medium heat. Stir in the 2 tbsp All-Purpose Flour to form a smooth roux, cooking for 1-2 minutes until it’s light golden and bubbly. This thickens the sauce and removes the raw flour taste.

Slowly whisk in the 0.75 cup Granulated Sugar, 0.5 cup White Vinegar, 1 tbsp Worcestershire Sauce, 1 tsp Dijon Mustard, 1 tsp Salt, and 0.5 tsp Black Pepper. Bring to a gentle simmer, stirring constantly, until the mixture thickens slightly and the sugar dissolves completely.

Step 3: Simmer the Carrots in the Glaze

Add the par-cooked carrot coins to the skillet, stirring to coat them evenly in the glaze. If using, fold in the 0.5 whole Green Bell Pepper, diced small. Reduce the heat to medium-low and let the mixture simmer uncovered for 15-20 minutes.

Stir occasionally to prevent sticking, and watch for the glaze to reduce to a syrupy consistency that clings to the carrots. The carrots should be fully tender but still hold their shape, and the sauce should be thick enough to leave a visible trail when you drag a spoon through it.

Step 4: Rest and Garnish

Remove the skillet from the heat and let the carrots sit for 5 minutes to absorb the final flavors. The glaze will thicken further as it cools. Taste and adjust seasoning if needed—sometimes a pinch more salt or a splash of vinegar brings it into perfect balance.

Transfer to a serving dish and sprinkle with the 2 tbsp Fresh Parsley, chopped. Serve warm or at room temperature. The parsley adds a fresh contrast to the rich, tangy glaze, and the dish looks as vibrant as it tastes.

Storing and Reheating copper pennies recipe southern living

Refrigerator Storage

Let the dish cool completely before transferring to an airtight container. I use glass containers with snap-tight lids to keep flavors fresh. It will stay delicious in the fridge at 40°F or below for up to 5 days. ❄️

Freezer Option

This freezes beautifully for up to 3 months without losing texture. Portion into freezer-safe containers, leaving ½-inch headspace for expansion. Thaw overnight in the fridge before reheating.

Stovetop Reheating

My preferred method: warm in a skillet over medium-low heat with 2 tbsp water to loosen the glaze. Stir occasionally for 5-7 minutes until heated through and glossy again. 🔥

Microwave Reheating

For quick meals, microwave covered with a damp paper towel. Use 50% power in 1-minute intervals, stirring between each, until reaching 165°F. Add a splash of water if needed.

Serving Temperature

This dish shines served warm, but it’s also delicious chilled. The glaze thickens as it cools, creating a lovely candied coating on each carrot coin.

Frequently Asked Questions