This recipe for Copper Pennies which are also known as Marinated Carrots or Sweet and Sour Carrots consist of carrot medallions marinated in a tangy tomato sauce. It's the best carrot side dish ever and is perfect for just about any occasion.
Peel the carrots and slice them into approximately 1/4-1/3 inch thick medallions.
Place them on a baking sheet and top with the olive oil and salt and pepper. Toss to combine and when the carrots are coated spread them out evenly in a single layer.
Roast for approximately 10-12 minutes for crisp-tender carrots. If you like your carrots more well done, leave them in the oven for a few more minutes. Test the carrots by sticking a fork in them.
When the carrots are done remove from the oven and allow to cool. Set aside.
Copper Pennies Marinade Directions:
While the carrots are cooking, combine all of the marinade ingredients in a small saucepan and bring to a boil over medium heat. Remove the marinade from the heat and allow to cool.
Add the carrots to the marinade, cover and refrigerate overnight.
To serve, either drain the marinade or use a slotted spoon.
Sharon's expert tips:
I didn't have tomato sauce, so I used my immersion blender to puree a can of whole tomatoes and juice. You could also substitute pureed canned diced or stewed tomatoes.
Copper pennies will keep covered in your refrigerator for several weeks.
You can substitute apple cider vinegar for white vinegar.
The roasted carrots by themselves are also delicious topped with some fresh dill or parsley and served as a side dish.
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