Simple, easy comfort food. Tons of veggies, sausage and plenty of flavour. This is also my first recipe using fennel.
1 pound potatoes, peeled and cut into quarters
1/2 pound carrots, cut into chunks (or use baby carrots)
1/2 red bell pepper, sliced into strips
1 large onion, peeled and cut into wedges
1 fennel bulb, remove base and stalks and cut into wedges
2 garlic cloves, grated or minced
2 tbsp. oil
1 1/2 tsp. Italian herbs
1/2 cup chicken broth
Kosher salt, to taste
Freshly cracked black pepper, to taste
4 tbsp. balsamic vinegar
1. Preheat oven to 450F.
2. Place potatoes, carrots, red pepper, onion and fennel in a big roasting tray.
3. Use a big bowl to combine the oil with the Italian herbs, garlic and chicken broth. Pour liquid over veggies and lightly toss to evenly coat. Season with a generous amount of salt and pepper.
4. Cover the tray with aluminum foil and bake for 45 minutes.
5. Meanwhile, brown sausages in a pan (don’t cook all the way through). Slice each sausage in half.
6. Once the veggies have cooked and are fork tender, add the sausage to the tray and drizzle all with balsamic vinegar. Bake uncovered for 25 to 30 minutes, turning sausages half way through and basting with the juices in the bottom of the pan.
For the sausages, I used mild Italian pork sausages but you can use pretty well any kind. Could also use beef sausage if you’d like.
It seems like there are a lot of ingredients but once your veggies are prepped, this casserole is pretty easy to make. Speaking of veggies, just use whatever you have. This is just what I used.
Best part of this casserole is it has everything you need for a meal. So no need to make any side dishes. Also makes minimal dishes: baking tray, frying pan, knife, cutting board and that’s about it. Sort of makes up for all the veggie prep at the beginning.