The only thing I changed about this recipe was the fennel. I have never cooked with it, and honestly, didn't feel like going to the grocery store for just that.
4 sausages (beef or pork)
1 pound potatoes
1/2 pound carrots
1/2 bell pepper (green was fantastic)
1 large onion
1 fennel bulb (I didn't use this)
2 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar
As I said, I didn't use fennel, and it was still AMAZING. I only used 4 potatoes, and 4 carrots.
Directions:
I chopped all the veggies, peeled taters and cut them in 4 sections that morning while my youngest son was napping. I tend to prepare meals the morning of so I can just throw everything together that evening.
Toss the taters, carrots in a roasting pan. (I coated my pan with cooking spray, just in case).
In a seperate bowl, mix together oil, chicken broth, chopped or grated garlic, and italian herbs. Pour over veggies and toss to coat. I actually didn't season the veggies with salt and pepper like the recipe says to, and it was still great. I think next time I might add pepper.
Cover and place in a 450 preheated oven for 45 minutes.
While those are roasting and toasting, brown your sausage. Don't cook them all of the way..just brown them a little bit. Cut them in half and set them to the side.
After 45 minutes the potatoes and vegetables should be fork tender. If they’re not, cover the tray with the foil and pop them back in the oven for a few more minutes. If they are fork tender, place the sausages in there and pour the balsamic vinegar all over. Place the tray back in the oven, uncovered, for 25 to 30 minutes.
It's a different taste, but a GOOD taste. Next time, I will be adding Brocolli or cauliflower to soak up those yummy flavors.
Most kitchens have these ingredients, so try it out!! This is a cheap, healthy, and filling meal.
Enjoy!
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