COPPER PENNIES
Ingredients
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1 lb. cut carrots (cut in to 1/4 inch slices-pennies)
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1 small finely chopped onions
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1 finely chopped bell pepper (any color)
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1/4 cup olive oil, extra virgin
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8 oz. canned, no salt added, low-sodium tomato sauce
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1/3 cup apple cider vinegar
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1/2 tsp. Dijon mustard
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1/2 tsp. low-sodium soy sauce
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2 Tbsp. brown sugar
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1) 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.
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2) 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.