Sherri's Special Carrots Plus

“This is a great way to prepare carrots and they can be served as a meal accompaniment, relish, or a tasty addition to your green salad. I even like to use the sauce as a salad dressing. (You may want to cut back on the sugar or oil-I do.) It keeps forever in the fridge and has been a staple in my home for 20 years. (You can also add broccoli, cauliflower, green beans, cucumbers, mushrooms or just about any veggie you can think of to this mix.) This recipe was given to me as part of a wedding gift from my boss' wife, Mary McWhorter. Cooking time includes time in fridge to allow flavors to develop. Enjoy!!!”
24hrs 10mins

Ingredients Nutrition


  1. Cook carrots until crisp-tender, drain and cool. (Cook a bit longer if you prefer your carrots tender.).
  2. In large container, add carrots, onion, and bell pepper.
  3. Meanwhile, in saucepan, add all other ingredients and bring to a boil.
  4. Pour sauce over veggies; cover and refrigerate overnight-the longer the better, up to 6 weeks.

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