There’s a definite chill in the air these days, the leaves are starting to turn yellow, and at least here in the Great Northwest the rainy days have returned – that means it’s time again for our favorite fall comfort foods. There’s nothing better than a warm, hearty dinner this time of year, and with such a bounty of vegetables available from the fall harvest, the time is perfect for a recipe like this one for a Sausage & Vegetable Bake. This recipe was developed by our friends Kim H. and Cicely W. (of Rusted Van Photography) – not only is it full of fresh colorful vegetables and delicious sausage, it has the added bonus of being super easy! We’ll turn it over to Kim and Cicely from here to share their recipe:
Easy Sausage Vegetable Bake
Adapted by Kayotic Kitchen: http://www.kayotic.nl/blog/lazy-sunday-casserole
We love this easy recipe! A delicious combination of vegetables and sausage links that bakes up to perfection in the oven. It is so easy to adapt to your family’s tastes and we can almost guarantee you will find yourself adding it to your regular dinner rotation during the fall!
- 4-6 Isernio’s Hot Italian Sausage Links (Pork or Chicken)
- 5 red potatoes
- 2 sweet potatoes
- ½ pound carrots
- 1 red bell pepper
- 1 large onion
- 2 garlic cloves
- 2 tbsp oil
- salt (to taste)
- freshly cracked black pepper
- 1 1/2 tsp Italian herbs
- 1/2 cup chicken broth
- 4 tbsp balsamic vinegar
Preheat oven to 450 degrees.
Wash and chop all of your vegetables into similar sized chunks (1 1/2 inch-ish chunks), evenly spreading into a large roasting pan. Cut onion in wedges in order to keep them in “chunks”.
Grate the garlic and add to a small bowl with the oil, italian herbs and chicken broth. Pour over all of the vegetables, gently tossing to ensure all vegetables are covered. Season with salt and pepper to taste.
Cover with foil and bake for approximately 45 minutes.
While your vegetables are baking, prepare your sausage, according to package directions and cutting each sausage into 2-3 pieces. No need to cook entirely through, just until browned on all sides as the sausages will finish off in the oven.
When your vegetables are fork tender, add sausages. Pour balsamic vinegar over entire mixture. Bake uncovered for an additional 25-30 minutes, flipping sausages and gently tossing vegetables halfway through this final bake time.
Note: Do yourself a favor and take the time to get regular carrots vs. pre-washed baby carrots – the difference in the flavor is WELL worth the extra effort
This recipe has endless combinations! If you don’t like something, leave it out or replace it with another root vegetable! Diced butternut squash, acorn squash, fennel, turnips, beets, brussel sprouts, and rutabaga all work wonderfully in this recipe! Even an apple would be a yummy and unexpected addition to this vegetable bake! The key is to keep them all similar in size to ensure even cooking.
(Thanks again to Cicely at Rusted Van Photography for the photos!)