There’s nothing quite like the comfort of a home-cooked meal, served warm and fragrant, on the chill of a lazy Sunday, is there? My husband suggested recently that we get back to the tradition of Sunday Suppers, when traditional meals are a catalyst for bringing families together before the start of another busy week. I’m a bit of a lazy cook, so if I can turn out a traditional-style meal without spending hours in the kitchen, I’m happy. That’s what I love about these Sunday Supper Bakes. Chop some veggies, brown some meat, throw it all into a pan, bake it. It’s simple, delicious, and healthy (of course!).
This recipe is hard to mess up, and you can really add any flavors you’d like. I’ve prepared this two separate ways: Savory Sausage and Chicken Cranberry, a riff on a traditional Thanksgiving meal.
Basic Sunday Supper Bake
Basic Sunday Supper Bake
- 5-6 cup vegetables chopped (Root vegetables work best in this--any veggie that can hold in high heat. I use: red potatoes, sweet potatoes, celery, onions, fennel, and carrots. You can also add bell peppers or dried cranberries, for example, for a different flavor and to add color.)
- 1.5-2 lb chicken or sausage You can use bone-in chicken legs or thighs and any type of sausage. I've used: bratwurst, sweet Italian sausage, and green chile sausage.
- 2-3 cloves of garlic minced
- 1 cup broth any type
- 1.5-2 tsp seasoning This is where you can change up the flavor a bit. You can use Italian seasoning, Herbs de Provence, traditional herbs like sage and oregano, Cajun seasoning, etc.
- 1/4-1/3 c. balsamic vinegar red wine, or a mixture
- Salt pepper
- Olive oil
- Preheat oven to 450F.
- Grease a 13x9 pan with a thin layer of oil or butter.
- Wash and peel vegetables as necessary. Chop all vegetables in a rough chop.
- Lay vegetables in the pan. Season with salt and pepper.
- Whisk together 2T of olive oil, the broth, and seasonings. Pour over vegetables and toss to coat.
- Cover with foil and place pan in the oven. Cook vegetables for 45 min, or until fork-tender.
- Meanwhile, brown the meat. Heat a skillet on med-high and brown sausage or chicken on all sides. (You do not need to cook it through.)
- Once the vegetables are fork-tender, top with browned meat. Pour balsamic vinegar/wine mixture over the top and return to the oven, uncovered. Continue to bake for another 25-30 min, turning meat halfway through cooking.
- To serve: spoon vegetables onto a plate or bowl, top with cooked chicken or sliced sausage. Garnish with fresh herbs.
What flavors would you add?