Sausage and Veggie Roast

 Last night I cooked a sausage roast for dinner. We had leftover sausage from a few nights ago, always seem to have an array of vegetables in our kitchen, and I was hoping for less time in the kitchen and more time on the couch after a long work day. This is a perfect meal for just that! All you really need to make time for is prepping the vegetables for the roast, which you could do in the morning to save you time in the evening. I went off of this recipe, substituting baby carrots for sliced carrots, and a fennel bulb for zucchini. You can use any vegetables you’d like in this dish. I happened to use some of our favorites. A delicious end to a long work day.
3 sausages (beef or pork)
1 pound potatoes
1/2 pound carrots
1/2 bell pepper
1 large onion
1 sliced zucchini
 3 garlic cloves
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs
1/2 cup chicken broth
4 tbsp balsamic vinegar
Preheat the oven to 450 degrees. Peel your potatoes and carrots, and chop up all of the vegetables. In a small bowl, add the herbs, olive oil, and chicken broth. Poor over all the vegetables in the roast pan. Add salt and pepper to taste. Place tin foil over the pan and cook for 45 minutes. Brown the sausage in a skillet with olive oil but do not cook through. After 45 minutes, cut the sausage in half and add to the roast. Poor the balsamic vinegar over the entire roast and cook uncovered for about 25-30 minutes. After 15 minutes, flip over the sausage and spoon some of the broth over the vegetables from the pan. Serve warm.