Wednesday, October 9, 2013

Sausage Casserole with Herbed Potatoes and Carrots

When I first saw this recipe, I was drawn to it because the author named it "Lazy Sunday Casserole."
I read through it and while it was not really a fix it and forget it recipe, it still looked like something you'd only have to pay attention to a few times over the hour and a half that it cooks, so I put it on our menu.

I made a few two small changes to the recipe. I used hot Italian sausage, omitted the fennel (just don't like it), and used more garlic. While Jon wasn't a huge fan of this - the man doesn't like potatoes or carrots (I know, right???) - I absolutely loved it. The sauce that the broth, herbs, and balsamic created was heavenly. The veggies were perfectly tender, and this dish made awesome leftovers.

Sausage Casserole with Herbed Potatoes and Carrots
Adapted from: Kayotic Kitchen

  • 1 lb hot Italian sausage (5 links)
  • 1 lb potatoes; I used a mix of Russets and Yukon Golds
  • 1 onion
  • 1/2 lb carrots; I used baby carrots
  • 1/2 red bell pepper
  • 2 cloves garlic; I used about 6
  • Black pepper
  • Salt
  • 2 tbsp. olive oil
  • 1.5 tsp dried Italian herbs
  • 1/2 c low sodium chicken broth
  • 4 tbsp. balsamic vinegar
  • Preheat your oven to 425 degrees
  • Prep your veggies: peel and chop the potatoes into large cubes, chop the pepper into chunks, and slice the garlic. Place everything into a large roasting pan and season with salt and pepper.
  • Mix the oil, herbs, and broth. Pour over the veggies and stir to coat.
  • Cover the pan and place in the oven for 45 minutes, or until the veggies are just about fork tender.
  • Lightly brown your sausages and cut then in half. Add them to the roasting pan after the veggies have roasted for 45 minutes. Pour the balsamic vinegar over everything, cover and let roast for 25-30 minutes. Halfway through, flip the sausages and spoon some of the cooking juices over everything.

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