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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.)
Healthy Recipes for the Heart

Healthy Recipes for the Heart

This digest-size recipe booklet contains 28 recipes, including Baked Flautas, Carne Asada with Chimichurri Sauce, Macaroni and Cheese with Spinach, Vegetable Migas, Jerk Tilapia Tacos with Zoodle Slaw, and Slow Cooker Thai Chicken Soup; blood pressure info and AHA recommended blood pressure levels; Blood Pressure Measurement Instruction infographic; an inspiring personal story shared by a GR Real Woman; full-color interior and photos; glossy cover; AHA dietary and lifestyle recommendations; Go Red Get Fit info; updated messaging and info about GRFW; and warning signs for heart attack and stroke.

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