I don’t think I’d really call this a casserole because it’s so much more like a roast, but that’s what it’s called on the Kayotic Kitchen blog.
This one caught my eye because I’m a sucker for roasted veggies. Plus, I’ve been curious about cooking with fennel for a long time.
Here’s Fennel in case you two haven’t met:
This one takes some time, but isn’t difficult. It’s a great recipe for Sunday afternoon when you’re home all afternoon and can start it early.
I’m picky about sausage because almost all of it is full of MSG and nitrites, so finding the perfect sausage for this dish was tough. I ended up at Trader Joe’s which is where I should have gone in the first place. They had a delicious chicken sausage that was free of all the crap I try to avoid and it was reasonably priced. Score!
Try this tasty comfort food on your next lazy Sunday!
*adapted from Kayotic Kitchen
- 4 sausages (sweet, hot, or whatever you like)
- 1 pound potatoes (I like Yukon Gold)
- ½ pound carrots (or baby carrots)
- 2 red bell peppers
- 1 large onion
- 2 fennel bulbs
- 5 garlic cloves
- ¼ cup olive oil
- freshly cracked black pepper and salt to taste
- 1½ tsp Italian herbs
- 1 cup water
- 5 tbsp balsamic vinegar
- 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, cut out the hard core and cut into wedges
- Cut red bell peppers into large chunks
- Peel carrots and cut in halves or thirds or use baby carrots “as is”
- Place everything in a big roasting tray.
- Drizzle olive oil over everything
- Sprinkle minced garlic and Italian herbs over everything then toss to get a more even coating
- Season with a generous amount of salt and cracked black pepper.
- Cover the tray with aluminum foil or the lid of your roasting pan and pop it in a preheated oven. Bake at 450F for 45 minutes.
- That gives you plenty time to brown the sausages. No need to cook them all the way through, just lightly brown them. 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. If 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 to 30 minutes.
- Take it out after 15 minutes, flip over those sausages and ladle some of the juices lurking 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.