Pesto Sausage and Carrots Roots & Boots pesto sausage and carrots

Scale

6–8 leftover grilled sausage, kielbasa, or bratwurst, sliced
1 lb carrots, sliced
1/4 c. pesto
unrefined sea salt
2–4 TB coconut oil
optional: spinach (fresh or frozen) or roasted red peppers (frozen or leftovers)

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Heat a large pot or dutch oven over medium-high heat.
Add coconut oil and melt.
Add sliced carrots and stir to coat well with oil.
Turn heat down to medium or medium-low and cover with lid.
Cook for 15-20 minutes, stirring often to prevent burning. Keep lid in place between stirs.
While carrots are cooking, slice the leftover sausage.
When carrots are tender, season with unrefined sea salt.
Then add sausage to the pot and stir well.
Cook for about 5 minutes until sausage is heated through.
Add pesto and stir well to combine.
Add optional spinach (leftover cooked, fresh, or frozen) and optional red peppers (roasted or sauteed leftovers, or frozen).
Stir well to combine, and cook several minutes more until spinach and peppers are cooked to your liking.
Stir well and serve hot.