Carrots with Sausage and Rosemary


In my attempt to stuff more vegetables into my face, I found this carrot recipe. I know, I know, it’s not exactly a vegetable dish, because one of the ingredients is sausage, the sausage really did add an element to the carrots that I don’t know how you’d recreate without it. The combination of the rosemary, carrots, and sausage was perfect. I couldn’t ask for a better veggie dish.

Carrots with Sausage and Rosemary

3 lbs carrots, cut into slices
2 tbsp olive oil
3/4 lb turkey sausage
1 onion, finely chopped
1 tbsp rosemary, chopped
1 tbsp tomato paste
1/2 cup water


1. In a large pot of boiling water, cook the carrots over high heat until tender, about 7 minutes. Drain the carrots in a colander.

2. In a large, deep skillet, heat the olive oil. Add the sausage and cook over moderate heat. Break up the sausage while cooking and cook for about 4 minutes, until no longer pink. Add the onion and rosemary and cook for about 6 minutes, until the onion is softened. Stir in the carrots and cook until heated through.

3. Stir together the tomato paste and the water. Add to the carrots and stir well.

* serves 12
* 113 calories per serving
* Shared with Mealtime Monday

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