Copper Pennies

  • Serves: 8
  • Cooking Time: 15 minutes


1 pound carrots cut in to ¼ inch slices (pennies)
1 small onion, finely chopped
1 bell pepper (any color) finely chopped
¼ cup extra virgin olive oil
½ (8 ounce) can tomato sauce, no salt added
1/3 cup apple cider vinegar
½ teaspoon Dijon mustard
½ teaspoon low-sodium soy sauce
2 tablespoons brown sugar

Cooking Instructions

Place carrot slices in a medium pot, cover with water. Bring to a boil over high heat, reduce heat to medium-high and cook until crisp-tender (5-8 minutes). Add onion and pepper and boil 1-2 minutes more. Drain vegetables and set aside.

In the same pot, combine oil, tomato sauce, vinegar, mustard, soy sauce and brown sugar. Cook over medium heat 2-3 minutes, stirring continuously, until heated through and well mixed. Add vegetables and toss to coat. Serve warm or refrigerate 4 hours and serve as a salad.

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
7.0 g
Saturated Fat
1.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
0.8 g
Monounsaturated Fat
4.9 g
0 mg
58 mg
12 g
2 g
8 g
1 g

Dietary Exchanges

2 vegetable, 1½  fat

Recipe © 2013 American Heart Association
Photo ©2013 Dick Patrick Studios