I made this for lunch today for our family and it was SO easy and healthy. We all enjoyed this a lot. I will definitely be making this again. Potatoes (for Brian and the kids), roasted veggies (for me) and Italian or Chicken sausage. Served it with some fruit and our meal was done in no time. 2 thumbs up from this family!!
4 sausages (beef or pork) (I used Italian sausages and organic chicken sausages)
1 pound potatoes, washed and cut into quarters
1/2 pound carrots (cut into small chunks or use baby carrots)
1 bell pepper, sliced
1 large onion, cut into quarters or small wedges
1 fennel bulb (I used broccoli)
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
Place potatoes, carrots, bell pepper, onion and fennel (I added broccoli) into a 9x13 pan.
In a separate bowl, combine the oil, Italian herbs, grated or chopped garlic, and chicken broth. Pour over the veggies and toss them around a bit. Season with a generous amount of salt and cracked black pepper. Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F for 45 minutes (mine only needed about 30 minutes but my potatoes were small).
While the veggies are cooking, brown the sausages so that they are browned on all sides, but not cooked all the way through. Slice in half and add to the veggies once the veggies are almost cooked all the way.
Pour the balsamic vinegar all over, place the tray back in the oven, uncovered, for 25 to 30 minutes or until veggies are soft and the sausage is cooked all the way through (mine only needed about 15-20 min).
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