Italian Sausage with Roasted Balsamic Vegetables

Italian Sausage and Roasted Balsamic Vegetables

With Veteran’s Day and then a SNOW DAY (yes, a real snow day) now behind us I can finally get back to posting.  It is hard to write with my children around.  That is mostly my fault because I love having them home so I tend to want to spend all my time with them. I made hot cocoa.  My daughter made egg nog.  We had a huge hot lunch and there was even a snowman built amongst all of this.

But, they still wanted to eat dinner too.

I have made this dish a few times now.  The thing I love about making it is that I can mix up the vegetables to whatever I have on hand.  One time I made it with parsnips, potatoes, carrots and onions.  This time with sweet potatoes, peppers, carrots, mushrooms and onions.  It uses up all the vegetables that are hanging out in my vegetable drawer before they go bad.

I started with the recipe for Lazy Sunday Casserole at Kayotic   I ramped up the flavors for my family a bit.  We really like tons of flavor so I tend to be a bit heavy-handed in this area.


My daughter ate three helpings and then licked her plate to get off the balsamic dressing.  As she was loading the dishwasher this evening I was watching her pick the mushrooms and carrots from the pan.  If she is willing to eat that many vegetables I think it is a hit.


  • 1 lb. Italian sausage, bulk or removed from casings
  • 1 pound sweet potatoes, cut into slightly larger than bite size chunks
  • 1 pound baby carrots
  • 1 red pepper, cut into 1″ pieces
  • 1 yellow pepper, cut into 1″ pieces
  • 1 large onion, cut into 1/8s
  • 8 oz. button mushrooms, wiped and cut in half
  • 6 oz. radishes, cut in half
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • freshly cracked black pepper
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1/4 tsp. powdered garlic
  • 1/2 cup  chicken broth
  • 1/2 cup balsamic vinegar
  1. Pre heat oven to 450 degrees.  Once all your vegetables are cut and prepared spray a LARGE casserole pan with non-stick spray.
  2. Add all vegetables to the pan.  Mix together oil, oregano, basil, powdered garlic and chicken broth.  Stir until well combined and pour the mixture evenly over the vegetables in the pan.  Add the minced garlic to the pan and stir until all vegetables are well coated.
  3. Cover pan with aluminum foil and bake vegetables in oven for 30 minutes.
  4. While vegetables are baking, cook the sausage in a skillet over medium heat until it is browned breaking it into small bites as it is cooking.   Drain grease from pan and set meat aside.
  5. Once vegetables have cooked for 30 minutes removed them from the oven.
  6. Add sausage and balsamic vinegar to pan.  Stir will to combine all ingredients.
  7. Return pan to oven, uncovered, for an additional 25 to 30 minutes.  Pierce the largest pieces to test if they are done.
  8. Remove from oven and serve with juices drizzled over the meat and vegetables.  I recommend a great piece of warm bread to soak up all the balsamic dressing too!


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