Ingredients
- 2 pounds rainbow carrots, peeled and cut diagonally into 1/4 inch thick slices
- 1 cup bloody mary mix (I will probably use tomato juice)
- 1/4 cup sugar
- 1/4 cup distilled white vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Creole mustard
- 1 cup red bell pepper, sliced
- 1 cup onion, chopped
- 1 teaspoon thyme leaves
How to Make
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Step 1: Over high heat fill a 12 inch cast iron skillet with water (halfway up sides of pan) and bring to a boil; add carrots and cook until tender (5 minutes); drain; reserve and wipe skillet dry.
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Step 2: In the same skillet over medium high heat add the next 6 ingredients (-mustard) to a boil, stirring occasionally until sugar dissolves; reduce heat to medium and cook until thickened (10-15 minutes); remove from heat.
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Step 3: Stir in carrots, red pepper slices, onion and thyme. Let cook to room temperature before serving.
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