- 2 pounds carrots, sliced
- 1 small onion, thinly sliced
- 1 small green bell pepper, cut into thin strips
- 1/2 cup vegetable oil
- 1/2 cup white sugar
- 1/4 cup distilled white vinegar
- 2 teaspoons almond extract
- 1 teaspoon dried basil
- In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper.
- In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved.
- Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
04/25/2018
recipepes.com
Almond Carrots, recipe
PT15M
PT1H
5
455 calories
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