Lazy Sunday Casserole

lazy sunday casserole

Lazy Sundays are already enjoyable and this dish makes them even better! Throw potatoes, carrots, peppers, and onion in the oven with some lean chicken sausage and let it crisp up with all the best seasonings. Recipe adapted from Kayotic Kitchen.

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Preheat oven to 450.

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Peel the potatoes and cut each one into 4 pieces (depending on size). Slice the bell pepper into strips.

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Peel one large or two smaller onions and cut them in wedges. Mince the garlic and set aside.

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Add the vegetables, including carrots into a roasting tray. The original recipe calls for 1 fennel bulb. Use any of your favorite veggies. Save the garlic for later.

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Use a big bowl to combine the olive oil with the Italian seasoning, chopped garlic, and chicken broth. Pour the mixture all over the vegetables and stir to combine. Season with a generous amount of salt and ground black pepper.

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Cover with aluminum foil and bake for 40 minutes. When the roasted vegetables are almost done, start browning the sausage. No need to cook them all the way through, just brown the outsides. Slice the sausages in half.

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Once the vegetables are fork tender, add in the sausage. Pour the balsamic vinegar all over and place back in the oven, uncovered, for another 25-30 minutes. Take it out after 15 minutes, flip over the sausages and ladle some of the juices at the bottom of the pan back over the vegetables and met. Return it to the oven for the remaining time, until everything is nice and brown.

Lazy Sunday Casserole
Lazy Sundays are already enjoyable and this dish makes them even better! Throw everything in the oven and let it crisp up with all the best seasonings.
Servings
4 people
Servings
4 people
Lazy Sunday Casserole
Lazy Sundays are already enjoyable and this dish makes them even better! Throw everything in the oven and let it crisp up with all the best seasonings.
Servings
4 people
Servings
4 people
Ingredients
  • 4 chicken sausages
  • 1 pound potatoes
  • 1/2 pound carrots
  • 1 bell pepper
  • 1 yellow onion
  • 3 cloves garlic
  • 2 tbsp olive oil
  • black pepper to taste
  • 2 tsp Italian seasoning
  • 1/2 cup chicken broth
  • 4 tbsp balsamic vinegar
  • salt to taste
Instructions
  1. Preheat oven to 450. Peel the potatoes and cut each one into 4 pieces (depending on size). Slice the bell pepper into strips. Peel one large or two smaller onions and cut them in wedges. Mince the garlic and set aside.
  2. Add the vegetables, including carrots into a roasting tray. Save the garlic.
  3. Use a big bowl to combine the olive oil with the Italian seasoning, chopped garlic, and chicken broth.
  4. Pour the mixture all over the vegetables and stir to combine. Season with a generous amount of salt and ground black pepper.
  5. Cover with aluminum foil and bake for 40 minutes. When the roasted vegetables are almost done, start browning the sausage. No need to cook them all the way through, just brown the outsides. Slice the sausages in half.
  6. Once the vegetables are fork tender, add in the sausage. Pour the balsamic vinegar all over and place back in the oven, uncovered, for another 25-30 minutes. Take it out after 15 minutes, flip over the sausages and ladle some of the juices at the bottom of the pan back over the vegetables and met. Return it to the oven for the remaining time, until everything is nice and brown.
Recipe Notes

The original recipe calls for 1 fennel bulb. Use any of your favorite veggies.

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