When I was single, I got to where I hated cooking. I found cooking for one to be a lonely enterprise. While I enjoyed the actual act of combining flavors and testing out new recipes, I didn’t like that I had no one to “Ooh” and “Ahh” over a dish with me.
Now that I’m married, I have someone who appreciates it when I cook something new or attempt to create a recipe. It helps that my husband, Chris, enjoys cooking as well. When we eat a new dish, we discuss how it might be improved the next time (or even if it is worth eating again). Cooking for my husband (not so much my girls, yet) is a joy!
Recently, as we were busy menu planning, I told my husband I planned to make this Lazy Sunday Casserole. A huge grin appeared on his face along with a small whoop of joy! I think he likes it. I’d love to claim credit, but I can’t. I found this recipe on Pinterest, and I’ve tweaked it a bit to make it my own. I hope you enjoy it as much as we do!
I began by preheating the oven to 450°. Then, prepped all my vegetables. I cut 1 pound of potatoes into quarters, leaving on the skin. I cut up 1 onion into wedges. Then, I removed the base and stalks of 1 fennel and cut it into wedges. After cleaning out the seeds, I sliced 1 red bell pepper. Finally, I halved 10 ounces of mushrooms.
I placed all these veggies plus 1/2 pound baby carrots into a casserole pan (9x13x2) lined with aluminum foil. You will want to line it; otherwise, cleaning the pan will be challenging.
In a medium-size bowl, I combined 1/2 cup chicken broth with 2 tablespoons olive oil, 4 minced garlic cloves, and 2 teaspoons Italian seasoning. Once well stirred, I poured the broth mixture over the veggies. Using tongs, I gently tossed the veggies to coat them all with the mixture. Lastly, I sprinkled kosher salt and cracked pepper over the veggies. Then, I covered the veggies with aluminum foil and placed in the oven to roast for 45 minutes.
As the veggies roasted, I browned 5 spicy Italian sausages, for about 1-2 minutes per side. (Don’t worry about cooking them. They will cook later in the oven.) I cut each sausage in half and placed to the side until the veggies were done roasting.
When the 45 minutes were up, I removed the aluminum foil, gently stirred the veggies, added the sausages, poured 1/3 cup balsamic vinegar over all the veggies, and returned the pan back to the oven to roast an additional 25 minutes.
Then, I served the dish to my eager husband who couldn’t wait to dig in! I love bringing a smile to that man’s face!
- 1 pound red potatoes, skins on and quartered
- 1/2 pound carrots
- 1 red bell pepper, sliced
- 1 large onion, peeled and quartered
- 1 fennel bulb, base and stalks removed, then quartered
- 10 oz mushrooms, halved
- 4 minced garlic cloves
- 2 Tbsp oil
- 1 1/2 tsp Italian seasoning
- 1/2 C. chicken broth
- kosher salt and freshly cracked black pepper
- 5 spicy Italian sausages (or mild if you prefer)
- 1/3 C. balsamic vinegar
- Preheat the oven to 450°.
- Place all the veggies into a casserole pan (9x13x2) lined with aluminum foil.
- In a medium-size bowl, I combine chicken broth with olive oil, garlic, and Italian seasoning.
- Pour the broth mixture over the veggies.
- Using tongs, gently toss the veggies to coat them all with the mixture.
- Sprinkle a dash of kosher salt and cracked pepper over the veggies.
- Cover the casserole with aluminum foil and place in the oven to roast for 45 minutes.
- As the veggies roast, brown the Italian sausages, for about 1-2 minutes per side.
- Cut each sausage in half and place to the side until the veggies are done roasting.
- When the 45 minutes are up, removed the aluminum foil.
- Gently stir the veggies and add the sausages on top.
- Pour the balsamic vinegar over all the veggies.
- Returned the pan back to the oven to roast an additional 25 minutes.
- Remove and serve!