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Copper Pennies

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Copper Pennies
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Copper Pennies

Bright orange carrot rounds are an attractive side dish for any entree. The brown sugar-soy glaze enhances the natural sweetness of this root vegetable.

Ingredients

Servings   8   Serving Size   1/2 cup

  • 1 pound carrots, cut into 1/4-inch slices (pennies)
  • 1 small onion, finely chopped
  • 1 medium bell pepper (any color), finely chopped
  • 1/4 cup olive oil (extra virgin preferred)
  • 8 ounces canned, no-salt-added tomato sauce
  • 1/3 cup apple cider vinegar
  • 1/2 teaspoon Dijon mustard (lowest sodium available)
  • 1/2 teaspoon soy sauce (lowest sodium available)
  • 2 tablespoons brown sugar

Directions

Tip: Click on step to mark as complete.

  1. Put the carrots in a medium pot. Cover with water. Bring to a boil over high heat. Reduce the heat to medium high. Cook for 5 to 8 minutes, or until tender-crisp, stirring occasionally. Stir in the bell pepper and onion. Cook for 1 to 2 minutes. Drain the vegetables well in a colander.
  2. In the same pot, stir together the remaining ingredients. Cook over medium heat for 2 to 3 minutes, or until heated through and well combined, stirring constantly. Stir in the vegetables, tossing to coat. Serve warm. (Or, to serve as a cold salad, cover and refrigerate for 4 hours.)

Nutrition Facts

Copper Pennies

CaloriesCalories

109 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

2g Per Serving

Nutrition Facts

Calories 109
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 0 mg
Sodium 58 mg
Total Carbohydrate 12 g
Dietary Fiber 2 g
Sugars 8 g
Protein 1 g

Dietary Exchanges
2 vegetable, 1½ fat

 

Bright orange carrot rounds are an attractive side dish for any entree. The brown sugar-soy glaze enhances the natural sweetness of this root vegetable.

Nutrition Facts

Copper Pennies

CaloriesCalories

109 Per Serving

ProteinProtein

1g Per Serving

FiberFiber

2g Per Serving
×
Calories 109
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 0 mg
Sodium 58 mg
Total Carbohydrate 12 g
Dietary Fiber 2 g
Sugars 8 g
Protein 1 g

Dietary Exchanges
2 vegetable, 1½ fat

Ingredients

Servings   8   Serving Size   1/2 cup

  • 1 pound carrots, cut into 1/4-inch slices (pennies)
  • 1 small onion, finely chopped
  • 1 medium bell pepper (any color), finely chopped
  • 1/4 cup olive oil (extra virgin preferred)
  • 8 ounces canned, no-salt-added tomato sauce
  • 1/3 cup apple cider vinegar
  • 1/2 teaspoon Dijon mustard (lowest sodium available)
  • 1/2 teaspoon soy sauce (lowest sodium available)
  • 2 tablespoons brown sugar

Directions

Tip: Click on step to mark as complete.

  1. Put the carrots in a medium pot. Cover with water. Bring to a boil over high heat. Reduce the heat to medium high. Cook for 5 to 8 minutes, or until tender-crisp, stirring occasionally. Stir in the bell pepper and onion. Cook for 1 to 2 minutes. Drain the vegetables well in a colander.
  2. In the same pot, stir together the remaining ingredients. Cook over medium heat for 2 to 3 minutes, or until heated through and well combined, stirring constantly. Stir in the vegetables, tossing to coat. Serve warm. (Or, to serve as a cold salad, cover and refrigerate for 4 hours.)

 

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