When I saw that carrots were next on the list for Fall Fest I was excited. As a kid carrots were about the only vegetable I would eat. Well…carrots and potatoes.  There is southern dish called Copper Pennies which in fact is served like a salad.  The carrots are cooked with other vegetables – onions and green peppers then glazed with all things — tomato soup!
Now I never had this version of Copper Pennies growing up but we did call Glazed Carrots – Copper Pennies.  The recipe I’m about to share is carrots glazed with butter and brown sugar and then seasoned with just a hint of ginger.  No matter what you call them they are delicious and are a perfect accompaniment to chicken or pork or even beef.  And who doesn’t have carrots on their Thanksgiving table!!


After the recipe below I’ll list all the other bloggers, links and their recipes for carrots. So be sure to read all the way to the end!

Here is what you’ll need to make Copper Pennies:


1 pound of carrots sliced into rounds
Salt and pepper to taste
2 tablespoons butter
2 large handfuls of brown sugar (I’m assuming it’s just shy of a 1/4 of a cup. You can adjust it up or down)
1/2 teaspoon ground ginger (optional)


Clean the carrots and slice them into 1/8 to 1/4 inch rounds. The thinner they are the faster they will cook.  This is a recipe that takes time so start it before you even start your main course if it’s chicken or pork.  Place the carrot rounds in a large skillet and cover with water until they float.  Heat the skillet on high and once the water comes to a boil simmer on medium high until tender and most of the water has boiled away.


Once the water has boiled away, add the butter and brown sugar.  Stir to coat.  Turn the pan down to simmer and cook until the carrots are glazed, about 10 minutes.  Season with salt and pepper, and a sprinkle of ground ginger if using.  Stir and cook another 5 minutes or so.  Turn off and place lid on top to keep warm.

Glazed carrots with pan fried pork chops and dressing. Do you have favorite carrot recipe you’d like to share?

Feel free to share it in the comments and Happy Fall!!

Feed Me Phoebe: Root Vegetable and Black Bean Chili
Napa Farmhouse 1885:Roasted Carrots With Chile and Agave