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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Carrots with Sausage & Rosemary

Cummulative Rating
N/A
Servings
Makes 10-12 servings.
Difficulty
Easy

Ingredients

3 lbs. carrots, sliced
2 Tablespoons olive oil
1 lb. gf Italian sausage
2 shallots, minced
1 Tablespoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 Tablespoon tomato paste mixed with 1/2 cup water
Salt and freshly ground black pepper

Directions

In a large pot of boiling water, cook the carrots until just tender, about 7 minutes. Drain.

In a large skillet heat the olive oil over medium high heat. Add the sausage and cook until browned and cooked through, breaking up the large chunks. Add the shallots and rosemary and sauté until shallots are softened, about 2 minutes. Add the carrots to the skillet and sauté until heated through. Add the tomato paste mixture and stir until vegetables and sausage are coated. Adjust seasonings to taste with salt and freshly ground black pepper. Serve.

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