adapted from Kayotic Kitchen

January 2015

4 sausages (italian sausage is nice – either pork, turkey or chicken)

1 pound potatoes (peeled and diced into large chunks)

1/2 pound baby carrots

1 bell pepper (any color – sliced in strips)

1 large onion (cut in wedges)

1 fennel bulb (cut in wedges)

2 minced garlic cloves

2 tbsp olive oil

freshly cracked black pepper

1 1/2 tsp Italian herbs

1/2 cup chicken broth

3 tbsp balsamic vinegar

Preheat oven to 450℉ and place vegetables in a big roasting tray. In a separate bowl, combine the oil, herbs, garlic and chicken broth. Pour this mix over the vegetables, season with salt and cover the tray with foil. Bake for 45 minutes.

While vegetables are baking, slice sausages in half horizontally and brown them lightly (no need to cook through all the way).

At 45 minutes, check vegetables to make sure they’re fork-tender. If not, continue cooking; if they are, place sausages on top of vegetables and pour balsamic vinegar over casserole. Place tray back in oven, uncovered, for 25 minutes, stopping halfway through to ladle cooking juices over casserole.