Copper Penny Carrots

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 lb Carrots
  • 1 Green pepper, small
  • 1 Onion, medium

• Canned Goods

  • 7 oz Tomato paste

• Condiments

  • 1/2 cup Honey, raw
  • 1 tsp Mustard, dry

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar
  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1 tbsp Coconut aminos

• Liquids

  • 7 oz Water

Found on learningandyearning.com

Description

Ingredients

• 2lb sliced carrots
• 1 Small green pepper, chopped
• 1 Medium onion, chopped
• 7oz tomato paste
• 7oz water
• 1/2 cup olive oil
• 1/2 cup raw honey
• 1/2 cup apple cider vinegar
• 1 teaspoon dry mustard
• 1 tablespoon coconut aminos
• 1 teaspoon sea salt
• 1/8 teaspoon black pepper

Directions

• Cook the carrot slices, being sure not to overcook. Rinse in cold water.
• Combine the carrots, chopped green pepper, and chopped onion in a bowl.
• Combine the remaining ingredients in another bowl and mix well.
• Pour the tomato mixture over the carrot mixture and refrigerate for several hours or over night before serving.
• This will keep for a week or two in the refrigerator.