Ah, comfort food. And the fact that it’s made with sausage? Even better! I made this on Sunday, hence the ultra original name. Have I told you how much I love sausage?
The cast of veggies- carrots, celery, fennel, red bell pepper, onion, Yukon Gold potatoes, and garlic.
If you have a big mouth like me, chop veggies into bigger than bite size pieces. I like the rustic look.
Ok, bite size pieces will work, too.
Season the veggies with herbs, garlic, EVOO and chicken broth.
I just put everything in a small jar and shake it up.
Pour over veggies and toss to coat. Also add a generous amount of salt and cracked pepper.
Bake at 450 for 45 mins. or until fork tender.
In the meantime, brown up some sausage in a pan. I used turkey sausage (2 hot + 2 sweet links).
You don’t have to cook them the whole way through.
Place sausage into the veggie pan with 3 Tbsp. balsamic vinegar. Toss together and roast for another 10-15 mins.
After 5 mins. or so, spoon some of the juices on the bottom over the sausage links. Gorgeous!
And there you have it. Hearty, wholesome, delicious, and healthy comfort food.
Sundays rock.
Oh my goodness was this dish ah-maz-ing! I had all the ingredients on hand and nothing planned for dinner. We will be eating this dish quite often through our cooler months. The flavors were amazing. Thanks so much for sharing this!
Yay! I'm so glad you enjoyed it, girl! Aren't the flavors interesting? Surprisingly fresh yet still very comforting. A perfect fall/winter supper. :)
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