Carrots with Sausage and Rosemary
Carrots with Sausage and Rosemary is a gluten free, dairy free, and primal side dish. One portion of this dish contains about 5g of protein, 12g of fat, and a total of 171 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of salt and pepper, flat-leaf parsley, sausages, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 30 minutes.
Instructions
In a large pot of boiling salted water, cook the carrots over moderately high heat until tender, about 7 minutes.
Drain the carrots in a colander.
In a large, deep skillet, heat the olive oil.
Add the sausage meat and cook over moderate heat, breaking up the meat with a wooden spoon, until no pink remains, about 4 minutes.
Add the chopped onion and rosemary and cook over moderately low heat, stirring occasionally, until the onion is softened, about 6 minutes. Stir in the carrots and cook until heated through. Stir in the diluted tomato paste and season with salt and pepper.
Remove from the heat, stir in the parsley and serve.