4-5 sausages (italian, pork, beef...I used pork & chicken sausages)
1/2 lb carrots (4 large)
1 lb potatoes
fennel bulb (we did not use this)
1 large onion
1/2 bell pepper (we used mini sweet peppers)
2 garlic cloves
1/2 c of chicken broth
2 tbsp olive oil
1/2 tsp of each rosemary, oregano, basil, and thyme
4 tbsp balsamic vinegar
Preheat oven to 450 degrees. Cut all veggies in large pieces similar in size (just like you would a stew) and place in roasting pan or deep 9x13. Mix together chicken broth, herbs, garlic and oil. Pour over veggies and mix around. Cover with foil and bake for 45 minutes or until potatoes are fork tender. Cook longer if needed.
While veggies bake brown your sausages...DON'T COOK COMPLETELY!!! You want them to cook in with the veggies so the flavors all mingle! Cut browned sausages in half and place in dish with veggies. Remove foil and bake for 30 more minutes. After 15 minutes turn sausage and periodically spoon juices over everything!
We ate this with crusty bread and it was absolutely wonderful!!!