4 medium-sized potatoes, peeled and quartered
4 carrots, peeled and cut into chunks
1 onion, quartered
1 fennel bulb, cut into wedges
1/2 red bell pepper cut into strips
Salt and Pepper
1/2 cup chicken broth (or 1/2 cup boiling water + 1/2 tsp chicken bouillon granules)
2 Tbsp olive oil
1 1/2 tsp Italian herbs
5 Italian sausages
4 Tbsp balsamic vinegar
Preheat the oven to 450^F.
Place the potatoes, carrots, onion, fennel and bell peppers in a large baking dish. Combine the olive oil, Italian herbs and chicken broth and drizzle over the veggies. Cover with foil and bake for 40 minutes.
In the meantime, brown the sausages in a skillet. You don't have to completely cook them, just get them nice and brown. Cut them in half and after the veggies have baked for 40 minutes, place the sausage pieces on top of them and return, uncovered, to the oven for another 20 minutes or so.
Drizzle the balsamic vinegar over all and serve.
This was good....and John raved about it! I'd add the whole bell pepper next time though.
Original recipe found on Pinterest.
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