Roasted Vegetables and Sausage

1 pound potatoes, peeled and cut into four pieces each potato
1 large onion, cut into wedges
1 fennel bulb, cut into wedges, optional
1 bell pepper, cut into strips
1/2 pound carrots, cut into small chunks
1 1/2 tsp Italian herbs
1/2 cup vegetable broth
2 garlic cloves
2 tbsp oil
salt and black pepper
4 sausages (beef or pork)
4 tbsp balsamic vinegar

Place potatoes, onions, bell pepper, carrots and fennel (if you are using it)  in a big roasting tray.
Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and vegetable broth. Pour over veggies and toss. Season with salt and pepper. Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F for 45 minutes.
Meanwhile, brown sausages. 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. For vegetarians, you can just pour in the vinegar and a couple tablespoons of olive oil. Place the tray back in the oven, uncovered, for 25 to 30 minutes. Take it out after 15 minutes, flip over those sausages and ladle some of the juices at the bottom all over the vegetables and sausages. Put it back in the oven for the remaining time, until everything is nice and brown.

Recipe from Kayotic Kitchen.

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