4 chicken sausages (Publix has great chicken sausages!)
1 pound sweet potatoes or rutabaga- cut in to large chunks
1/2 pound carrots- feel free to use baby carrots or fresh carrots chopped
1/2 bell pepper- red or yellow pepper is best, chopped
1 large onion diced
1 fennel bulb
2 garlic cloves diced
2 tbsp oil
freshly cracked black pepper
1 1/2 tsp Italian herbs- parsley, oregano, thyme, rosemary, etc., chopped
1/2 cup chicken broth
4 tbsp balsamic vinegar
Place all of the vegetables in a baking dish. Mix together chicken broth, balsamic vinegar, olive oil, garlic and Italian herbs in a separate bowl and pour over vegetables. Place in the over, uncovered, at 450 degrees.
In a skillet, sear your chicken sausage to a golden brown texture. Remove from skillet and chop in to large pieces. Remove baking dish with vegetables from the oven and place sausage throughout the dish. Also, if you have good drippings from the sausage add that to the pan as well. Cover with foil and place back in over for 45 minutes. Open the foil from time to time and stir around so that the tips of your vegetables do not burn. Feel free to bake it longer if your vegetables are not baked thoroughly.