This recipe was inspired by my dear friend and fellow NTP, Christie Banners. She had given me a formula awhile back and I’ve tweaked it to fit my family’s likes. The beautiful thing about this recipe is that you can modify it to work with any vegetables you have around, or if you need to use up random veg in your crisper drawer. It’s also a super simple one-pan meal and very quick to throw together. And by the time it’s finished baking, your kitchen is already cleaned up. This is really only a formula – I’ve used countless veggie combinations and all of them have been amazing!
Italian Sausage Bake
1 – 1.5 pounds of bulk italian sausage (pork from foraging pigs is best but, just buy the highest quality sausage you can find or afford)
1.5 -2 pounds of potatoes, cubed or sweet potatoes, cubed or a combination
2 large carrots, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups of other assorted chopped veggies (fennel, mushrooms, cauliflower, green beans, broccoli, etc.)
3-4 cups dark greens or cabbage, shredded
2 T avocado oil or olive oil
1 C bone broth, organic chicken stock, or water
Salt and pepper to taste
Preheat oven to 425 degrees. Toss all ingredients in a large bowl with oil, and salt and pepper to taste. Transfer to a large baking dish and pour broth over everything. Bake for 1 hour or until vegetables are fork tender.
