Name: Copper Pennies

Ingredients:

• 1 pound carrots, cut into 1/4-inch slices
• 1 medium bell pepper, finely chopped
• 1 small onion, finely chopped
• 8-oz can no-salt-added tomato sauce
• 1/3 cup apple cider vinegar
• 1/4 cup olive oil
• 2 tablespoons brown sugar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon soy sauce

Instructions:

• Cover the carrots with water in a medium pot.
• Bring to a boil over high heat.
• Reduce heat to medium high, and 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.
• In the same pot, stir in 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 serve cold as a salad.

Comments: 11/17/2020 - I made a half recipe. I substituted half a crushed tomato for the tomato sauce and red wine vinegar for the apple cider version. It did not look like the picture but tasted okay.
4/30/2022 - I followed the recipe closely, except the carrots were cooked for 10 minutes. The green bell pepper and onion were coarsely chopped and cooked for 2 minutes. The onions were still a little crunchy. The tomato sauce added a lot of liquid.

Source: 2020 “Healthy Recipes for the Heart” cookbook from the American Heart Association.

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