Lazy Sunday Casserole
Ingredients
- 4 Sausages beef
- 1 pound Potatoes peeled and cubed
- 1/2 pound Carrots
- 1/2 Bell pepper
- 1 large Onion wedged
- 1 bulb Fennel
- 2 cloves Garlic
- 2 tablespoons Olive oil
- Black pepper to taste
- 1.5 teaspoon Italian herbs
- 1/2 cup Chicken broth
- 3 tablespoons Balsamic Vinegar or 4
Instructions
- Peel the potatoes, wash them and cut each potato in four pieces. Peel one large or two smaller onions and cut them in wedges. Remove the base and stalks of the fennel, and turn that one into wedges as well and slice 1/2 to 1 bell pepper in strips and put everything in a big roasting tray.
- Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic and chicken broth and pour over the vegetables. Toss them around to make sure the broth gets everywhere. Season with a generous amount of salt and black pepper.
- Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450 degrees for 45 minutes. Lightly brown the sausages and slice each sausage in half. 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. When 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 25-30 minutes.
- Take it out after 15 minutes, flip the sausages over and ladle some of the juices over the vegetables and sausages. Put back in the oven for the remaining time, until everything is nice and brown.
