One Pot Honey Glazed Carrots, Quinoa & Sausage

One Pot Honey Glazed Carrots, Quinoa & Sausage

Servings
SERVINGS

4

Prep Time
PREP TIME

10 Min

Honey Glazed Carrots are the secret to this tasty and hearty dish brought to you by Green Giant. All you need is one big pot and several big appetites - great for school nights!

FEATURED PRODUCTS

Green Giant® Restaurant Style – Honey Glazed Carrots

Green Giant® Restaurant Style – Honey Glazed Carrots
WHERE TO BUY
One Pot Honey Glazed Carrots, Quinoa & Sausage
Full Recipe

FULL RECIPE

Serving Size: 4

Prep Time: 10 minutes

Green Giant product(s) used: Green Giant® Restaurant Style – Honey Glazed Carrots

Lists of ingredients:

  • 1 tablespoon olive oil
    1 medium onion, diced
    2-3 fully cooked Italian-style chicken sausages, cut in 1/2 inch slices
    2 cloves garlic, minced
    1 cup quinoa, rinsed
    1 (12-ounce) package Green Giant Restaurant Style Honey Glazed Carrots with Sage Butter
    2 cups chicken or vegetable stock
    2 packed cups baby kale or spinach, chopped
    2 tablespoons lemon juice
    1/4 cup flat-leaf parsley, chopped
    1/2 cup crumbled feta cheese
    salt and pepper, to taste

Steps

STEPS

1 In a large pot or Dutch oven, heat olive oil over medium high heat. Add onions and cook until soft, about 5 minutes.
2 Add sausages cook until lightly seared. Add garlic and cook for another minute, being careful not to burn.
3 Add stock to pot, stirring to get any browned bits from bottom of pan.
4 Add quinoa and Honey Glazed Carrots and bring to a boil.
5 Reduce heat, cover and simmer for 20-25 minutes until all liquid has evaporated.
6 Add chopped kale or spinach, replace lid and cook for 5 minutes over low heat until wilted
7 Remove from heat and stir in lemon juice, parsley and feta.
8 Salt and pepper to taste.
9 Serve immediately.

TIPS & TRICKS

Serving Size: 4

Prep Time: 10 minutes

Green Giant product(s) used: Green Giant® Restaurant Style – Honey Glazed Carrots

  • 1 tablespoon olive oil
    1 medium onion, diced
    2-3 fully cooked Italian-style chicken sausages, cut in 1/2 inch slices
    2 cloves garlic, minced
    1 cup quinoa, rinsed
    1 (12-ounce) package Green Giant Restaurant Style Honey Glazed Carrots with Sage Butter
    2 cups chicken or vegetable stock
    2 packed cups baby kale or spinach, chopped
    2 tablespoons lemon juice
    1/4 cup flat-leaf parsley, chopped
    1/2 cup crumbled feta cheese
    salt and pepper, to taste

1 In a large pot or Dutch oven, heat olive oil over medium high heat. Add onions and cook until soft, about 5 minutes.
2 Add sausages cook until lightly seared. Add garlic and cook for another minute, being careful not to burn.
3 Add stock to pot, stirring to get any browned bits from bottom of pan.
4 Add quinoa and Honey Glazed Carrots and bring to a boil.
5 Reduce heat, cover and simmer for 20-25 minutes until all liquid has evaporated.
6 Add chopped kale or spinach, replace lid and cook for 5 minutes over low heat until wilted
7 Remove from heat and stir in lemon juice, parsley and feta.
8 Salt and pepper to taste.
9 Serve immediately.

Tips & Tricks

three recipe Filters
Filters
Search Recipes Icon
filter

FILTER

View All Recipes

Recipes Results for