Copper Pennies

Copper Pennies
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Copper Pennies

Add these bites of vegetables bursting with flavor to your next meal.

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 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.9 g
Cholesterol 0 mg
Sodium 58 mg
Total Carbohydrate 12 g
Dietary Fiber 2 g
Sugars 8 g
Protein 1 g

Dietary Exchanges
1½ fat, 2 vegetable

Ingredients

Servings  8  

  • 1 lb cut carrots (cut in to ¼ inch slices - pennies)
  • 1 small finely chopped onion
  • 1 finely chopped bell pepper (any color)
  • 1/4 cup olive oil, extra virgin
  • 8 oz canned, no salt added, low-sodium tomato sauce
  • 1/3 cup apple cider vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp low-sodium soy sauce
  • 2 Tbsp brown sugar

Directions

Tip: Click on step to mark as complete.

  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.
  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.

 

Add these bites of vegetables bursting with flavor to your next meal.

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 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.9 g
Cholesterol 0 mg
Sodium 58 mg
Total Carbohydrate 12 g
Dietary Fiber 2 g
Sugars 8 g
Protein 1 g

Dietary Exchanges
1½ fat, 2 vegetable

Ingredients

Servings  8  

  • 1 lb cut carrots (cut in to ¼ inch slices - pennies)
  • 1 small finely chopped onion
  • 1 finely chopped bell pepper (any color)
  • 1/4 cup olive oil, extra virgin
  • 8 oz canned, no salt added, low-sodium tomato sauce
  • 1/3 cup apple cider vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp low-sodium soy sauce
  • 2 Tbsp brown sugar

Directions

Tip: Click on step to mark as complete.

  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.
  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.