This meal was actually billed as "Lazy Sunday Casserole." Well, as a rule I don't do casseroles. I make exceptions from time to time, of course. Like when my husband mentions two or a hundred times that he would just die for some Green Bean Casserole. Or once in a great while when I'm going out and I feel guilty about giving the kids a frozen pizza, I might make a casserole I remember from my childhood.
But typically? This is a no-casserole zone. Purposely.
However, if you look at this beautiful dish, you will have to agree that this simply got misnamed. I mean no offense to Kay at Kayotic Kitchen which is where I got the recipe. I love this dish, I do. Which is exactly why it can't possibly be a casserole.
Anyway, the lazy part of the name, on the other hand, is correct. There is little to do except allow for plenty of time resting while the oven does the work, and some time chopping beforehand.
The great thing about this casserole is that is calls for exactly what you happen to have on hand. Really. The vegetables are completely interchangeable. I would be sure to always include the sausage, as well as carrots and potatoes the way Kay suggests, but beyond that... you choose!
I happened to have celery and onions on hand in addition to the carrots and potatoes, so that is what went into mine. Kay had a fennel bulb and bell pepper. I could also see using parsnips, turnips, corn, broccoli, asparagus, cauliflower... I could go on forever. Use what you have. Or buy what looks good. It's completely up to you!
At any rate, here is how it all comes together:
1 pound potatoes, cut into wedges
3-4 carrots, cut into 2-3 inch pieces
3-4 stalks of celery, cut into 2-3 inch pieces
1 large onion, cut into wedges
3 garlic cloves, minced
2 tablespoons oil
salt and black pepper
1 1/2 teaspoons Italian herbs
1/2 cup chicken broth
Preheat the oven to 450.
Wash and cut the vegetables. Place them all in a large roasting pan. In a small bowl, combine the garlic, oil, salt, pepper, herbs, and broth. Pour it all over the vegetables and toss. Cover the pan with aluminum foil and bake for 45 minutes, until the veggies are just becoming tender.
Cut the sausages in half. Add them to the baking pan, and put it all back in the oven (uncovered) for about 30 more minutes, turning the sausages over about halfway through. When the sausages are cooked through, take it out and enjoy a very easy meal!
