Apr 8, 2010

Lazy Sunday Casserole

Lazy Sunday Casserole 

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. Casseroles are perfect for cool nights, and even though the days are warming up now that it’s spring, the nights can still be chilly around my neck of the woods.

The vegetables may vary—depending on what’s in my fridge—but somehow there’s always sausage, potatoes and carrots. The Italian herbs give it a real nice kick while the balsamic gives it a sweet, but slight tangy after taste. Simple and easy comfort food, especially for my little man. Just relax, kick back and let your oven do the work! 

Ingredients: 

4 sausages (beef or pork)
1 pound potatoes
1/2 pound carrots
1/2 bell pepper
1 large onion
1 fennel bulb
2 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth 
4 tbsp balsamic vinegar 

Directions:  

I still get all giddy inside seeing all kinds of colorful veggies displayed. I was, am and will always be a major veg-o-holic. 
Lazy Sunday Casserole 

Peel the potatoes, wash them and cut each potato in four pieces. 
Lazy Sunday Casserole 

Peel one large or two smaller onions and cut them in wedges. 
Lazy Sunday Casserole 

Remove the base and stalks of the fennel, and turn that one into wedges as well. Looks so fresh green. 
Lazy Sunday Casserole 

Red is good. Red is really good. Slice 1/2 to 1 bell pepper in strips. 
Lazy Sunday Casserole 

Place everything in a big roasting tray. I cheated and bought pre-grated and pre-cut carrots *hangs head in shame*. 
Lazy Sunday Casserole 

Use a big bowl to combine the oil with the Italian herbs, grated or chopped garlic, and chicken broth. 
Lazy Sunday Casserole 

Pour this witches’ brew all over your veggies and toss them around a bit. 
Lazy Sunday Casserole 

Season with a generous amount of salt (kosher salt would be great) and cracked black pepper. 
Lazy Sunday Casserole 

Cover the tray with aluminum foil and pop it in a preheated oven. Bake at 450F (225C) for 45 minutes. 
Lazy Sunday Casserole 

That gives you plenty time to brown the sausages. No need to cook them all the way through, just lightly brown them.
Lazy Sunday Casserole 

Slice each sausage in half. I’ve used half pork/ half beef sausages btw. You can also use Italian sausage or any type of flavored sausage. 
Lazy Sunday Casserole 

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. 
Lazy Sunday Casserole 

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. 
Lazy Sunday Casserole 

This is good food. Comfort food. Healthy, hearty and wholesome, exactly how I like it. 
Lazy Sunday Casserole 

Kay’s Recipe Card
 
Click here for printable size.

Lazy Sunday Casserole
Ingredients
  • 4 sausages (beef or pork)
    1 pound potatoes
    1/2 pound carrots
    1/2 bell pepper
    1 large onion
    1 fennel bulb
    2 garlic cloves
    2 tbsp oil
    freshly cracked black pepper
    1 1/2 tsp Italian herbs
    1/2 cup chicken broth
    3 to 4 tbsp balsamic vinegar
Directions
  1. 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.
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