This is such a nice, lazy dinner. You chop and drop everything and then let the oven do the work. It’s full of flavor, nutrition and color.
To make this #dinnerdoneby9am I do everything through the first bake and stirring the sausage into the pan, then refrigerate all day, do the second bake and drizzle with balsamic before serving.
-1 lb red potatoes, scrubbed and diced
-2 colored bell peppers, diced
-1 onion, diced
-1/2 lb carrot, diced
-1 cup chicken broth
-4 Tbsp olive oil
-4 cloves garlic
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes
-1 Tbsp Italian seasoning
-1 lb Italian turkey sausage links
-6 Tbsp balsamic vinegar
Whisk together chicken broth, olive oil, garlic, salt, pepper, red pepper flakes and Italian seasoning. Place potatoes, bell peppers, onion and carrots in a greased 9 x 13 dish. Pour broth mixture over vegetables and stir well. Cover with foil and bake at 400 for 30 minutes, stirring halfway through.
While vegetables bake, brown sausage in a pan over medium heat. It doesn’t need to cook all the way through, just mostly. Once sausage is cooked slice into bite sized pieces and set aside.
After the vegetables have baked 30 minutes remove foil, stir sausage into the pan and bake and additional 20 minutes. Drizzle with balsamic and serve.
