Basic Sunday Supper Bake
Use this basic Sunday Supper Bake recipe as the base for any number of flavors
Ingredients
- 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
Instructions
- 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.
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