Lazy Sunday Casserole « Kayotic Kitchen

The name kinda says it all, doesn’t it? Here’s my lazy Sunday casserole, one that will surely give your taste buds a lift.

Ingredients

Preparation

Directions
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, and turn that one into wedges as well and slice 1/2 to 1 bell pepper in strips and put everything in a big roasting tray.
Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth and pour it over the vegetables. Toss them around to make sure the broth gets everywhere. Season with a generous amount of salt and black pepper.
Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F (225C) for 45 minutes. Lightly brown the sausages and 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.
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, and turn that one into wedges as well and slice 1/2 to 1 bell pepper in strips and put everything in a big roasting tray.
Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth and pour it over the vegetables. Toss them around to make sure the broth gets everywhere. Season with a generous amount of salt and black pepper.
Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F (225C) for 45 minutes. Lightly brown the sausages and 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.