Serves: 6
Total Calories: 60

2 pounds carrots, scrubbed and sliced
2 cups water
1 large onion, diced
1 large green bell pepper, diced
1/2 cup apple cider vinegar
1 tablespoon prepared mustard
1 (8-ounce) can tomato sauce
1 tablespoon Worcestershire sauce

In a 12-inch Dutch oven on the camp stove, boil the carrots in the water until slightly tender. Pour the water off into a bowl and add all remaining ingredients to the water. Pour liquid mixture over the carrots and cover. Set the DO in the firepan over 6-8 briquets and 10-12 on the lid. Simmer for 15-20 minutes until carrots are done. Serve hot or cold.

Nutritional Facts:

Serves: 6
Total Calories: 60
Calories from Fat: 0

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
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Baked Onions With Pesto
Baked Potatoes Stuffed With Broccoli And Shrimp
Cabbage & Bacon Mashed Potatoes
Chuck's Ranch Beans
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Crunchy Red Cabbage Salad
Dutch Oven Hungarian Potatoes
English Pub Mashed Potatoes
Fried Green Tomatoes
Green Beans In Dill Cream Gravy
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