So here's what I did with the fennel bulb I bought...after chopping everything into bite sized pieces anyway. The sausage is pretty salty so I didn't give it to K. But he ate up all the veggies and potatoes. He even had the roasted garlic! I do hope that boy will continue loving onions and garlic as he gets older. :)
Roast Veg & Sausage Casserole
(serves 3-4)
Ingredients:
- 1/2 fennel bulb, chopped
- 2 Yukon gold potatoes, chopped
- 1 medium carrot, chopped
- 1/2 large onion, chopped
- 5 garlic cloves
- 1 lb garlic sausage, chopped
- 2 Tbsp extra virgin olive oil
- 1/4 cup chicken stock
- 2 Tbsp dried Italian herbs
- 2 Tbsp balsamic vinegar
- Salt & pepper, to taste
- Handful of fennel fronds (optional)
Directions:
- Preheat oven to 375F.
- In a large bowl, combine chicken stock, olive oil, herbs, garlic and a pinch each of salt and pepper. Mix well.
- Add in veggies, potatoes and garlic sausage and toss/stir until well coated.
- Pour everything into a large (2L) casserole dish. Cover with a lid (or wrap tightly with aluminum foil). Bake for 45 minutes, or until veggies are fork tender.
- Take out of the oven and add the balsamic vinegar. Mix everything and then bake for another 10-15 minutes, uncovered.
- Set on the counter to rest for 5 minutes. Garnish with the fennel bulb fronds (optional) and serve in a bowl.
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