Lazy Sunday Casserole
This savory sausage and vegetable dinner is as easy as throwing everything into a baking dish with olive oil and herbs. A splash of balsamic vinegar finishes it all off for great flavor!
Servings: 6 servings
Calories: 376kcal
Ingredients
- 5 Italian sausages
- 1 pound red potatoes cubed
- 1/2 pound baby carrots
- 1 red pepper cut into large chunks
- 8 ounces whole fresh mushrooms
- 1 large onion cut into large chunks
- 3-4 garlic cloves minced
- 2 tablespoons olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fennel seeds
- Salt and pepper to taste
- 1/2 cup chicken broth
- 3-4 tablespoons balsamic vinegar
Instructions
- Preheat oven to 450 degrees.
- Combine all of the chopped vegetables in a large roasting pan.
- Whisk together the olive oil, minced garlic, basil, oregano and fennel seeds.
- Pour over the vegetables and toss to coat. Season with salt and pepper.
- Pour chicken broth over vegetables. Cover with foil and bake for about 30 minutes, or until vegetables are just tender.
- Meanwhile, brown sausages in a large skillet over medium heat. They do not need to be cooked all the way through, just browned.
- Remove from skillet and slice into thirds.
- Remove foil from vegetables and add sausages to pan.
- Pour in balsamic vinegar and give everything a good stir.
- Return the pan to the oven, uncovered, for 20-30 minutes, or until everything is browned as the sausages are cooked through.
Nutrition
Serving: 1g | Calories: 376kcal | Carbohydrates: 29g | Protein: 16g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 36mg | Sodium: 634mg | Fiber: 4g | Sugar: 9g