An easy, old-fashioned recipe, Copper Pennies, features roasted carrots marinated in a sweet and sour tomato based marinade. This classic make-ahead dish can be served as either a side dish or a salad and is perfect for any occasion.
Peel the carrots and slice them into approximately ¼-⅓ inch thick medallions.
Place them on a baking sheet and top with the olive oil and salt and pepper. Toss to combine and 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.
Marinade:
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, bell pepper and onion to the marinade, cover and refrigerate overnight.
To serve, either drain the marinade or use a slotted spoon.
Notes
If you don't have tomato sauce, use an immersion blender to puree a can of whole tomatoes and juice. Then measure it out. You could also substitute pureed canned diced or stewed tomatoes.
Copper Penny Carrots will keep covered in your refrigerator for up to five days.
Apple cider vinegar can be substituted for the white vinegar.
Roasted carrots are also delicious topped with some fresh dill or parsley and served as a side dish.
Raw carrots can be stored in your refrigerator in a sealed plastic bag for several weeks.