Carrots with Sausage and Rosemary
At the risk of getting carried away (I would never do that … ) with Thanksgiving talk two weeks away from the big day, if you were looking for a side dish to add to your spread, look no further. This. Is. It.
I found this recipe as a part of Food and Wine’s Ultimate Thanksgiving Guide, and they’re not kidding. It’s nicely balanced between the sweet carrots and the meaty sausage, with woody rosemary running through.
Best part: it takes less than a half hour to make and the hardest part is chopping the vegetables. Have you added it to your menu yet?
The only real change I made to the recipe was to use pre-cooked chipotle chicken sausage instead of the recommended uncooked sweet Italian style, mostly because I wanted a contrast between the sweet carrots and the spicy meat. I also halved it, since the original makes 12 servings. My version is below.
– 2 cups carrots, sliced
– 3 links pre-cooked chipotle chicken sausage, sliced (or a spicy sausage of your choice)
– 1 small onion, diced
– 2 sprigs rosemary, stems removed and leaves chopped
– 1 tablespoon tomato paste + 1/2 cup water
– salt and pepper, to taste
1) Drop the carrots in a pot of salted boiling water. Cook for 7-10 minutes over medium-high heat until almost tender. Drain.
2) Drizzle the bottom of a skillet with olive oil. Cook the sausages on high heat for a few minutes, stirring occasionally, until they are browned. Add the onions and rosemary and cook on medium heat until they are soft and translucent.
3) When the carrots are finished, add them to the sausage and onions. Stir in the tomato paste mixture and add salt and pepper. Cook until the tomato paste has reduced a bit, about 5 minutes or so. You can toss in some chopped fresh parsley at the end, though I was too lazy and instead proceeded to eat.