Lazy Sunday Casserole

As per usual I was looking on Pinterest for new ideas and I came across this dish that has quickly become a staple in my dinner rotation.  It is so good and the best part for me is I chop all the veggies in the morning and then cook it later in the day when we're ready to eat dinner.  So easy, so good and having all these veggies makes it almost okay to eat all this sausage! Win - Win situation for me!

As per usual I would like to give credit where I found the original recipe:  www.kayotic.nl/blog/lazy-sunday-casserole

The original recipe can be found at the link above, but I am going to give you the recipe for the amounts that I used and it generously fed 3 adults with about one serving left over.  You can easily change up the veggies for whatever you have in your fridge but I went with the suggested veggies on the original recipe and it was perfect.  Who knew we all liked fennel?!



chop all the veggies and add to baking dish

combine italian seasoning with oil, broth and garlic

pour mixture over veggies and toss to combine

cover with foil and bake for 35 minutes

brown sausage and cut into large bite size chunks (does not need to be cooked through at this point)

Add sausage to cooked veggies and drizzle balsamic over all. Put back in oven uncovered for about 25 minutes

Enjoy as a full meal, no side dish needed







Ingredients:

5 sausages (I used a package of 3 sweet italian and 2 spicy italian)
3 potatoes (peeled and quartered)
3 large carrots (cut into large chunks)
1 red bell pepper (cut into chunky strips)
1 fennel bulb (cut into chunks)
2 small onions (quartered)
2 garlic cloves (chopped or through a garlic press)
2 T olive oil
fresh black pepper
salt to taste (I use Coarse Sea Salt)
1 1/2 tsp italian seasoning
1/2 C vegetable broth (or chicken)
3 T balsamic vinegar

Directions:

Preheat oven to 450.

• Add potatoes, onions, fennel, carrots and pepper to casserole dish.
• In a bowl combine italian herbs, oil, garlic and vegetable broth.  Pour over vegetables and toss to mix.
• Season with salt and pepper generously
• Cover dish with foil and bake for 35 minutes.
• While veggies are cooking, brown your sausage (place sausage in skillet with 3 T water and a drizzle of olive oil and cook about 7-10 minutes).  Sausage does not need to be cooked through as it will continue cooking in oven.
• Cut each sausge into thirds.
• After veggies are fork tender (cooked about 35 minutes as instructed above) Add the sausge and pour balsamic over everything.  Place back in the oven UNCOVERED and cook an additional 25-30 minutes.  (It's best if you baste it all with it's own juices halfway through cooking)
• ENJOY!