Italian Sausage and Vegetable Roast Recipe -
Italian Sausage and Vegetable Roast Recipe
  • READY IN 45 mins

Italian Sausage and Vegetable Roast

Recipe by  

"Sweet Italian sausage, red peppers, tomatoes and fresh fennel roast to perfection with oregano and Swanson® Chicken Broth, and are served over creamy polenta."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 425 degrees F. Spray roasting pan with vegetable cooking spray.
  2. Mix sausage, pepper, fennel, tomatoes, oregano and 1/2 cup broth in pan.
  3. Roast 30 minutes or until done, stirring once.
  4. Stir in remaining broth. Serve with pan juices over polenta. Garnish with freshly grated Parmesan cheese, if desired.
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  • Tip: *For extra flavor, cook cornmeal in broth instead of water.

Reviews More Reviews

Jan 03, 2009

Made as directed except: used a can of diced tomatoes, store bought polenta and I used Venison Italian sausage [was looking for a way to use up a 'gift']. WOW!! I can't count the times my husband complimented this dush while eating it! Leftovers even better! Not spicy, but full of rich flavor.

Apr 09, 2009

This was my first time with polenta and fennel. I initially messed up the polenta to water/broth ratio, but it was an easy fix and came out well. The dish was great as a whole, but I would probably use something in place of the fennel next time - just a personal preference. The roasted peppers and tomatoes with the sausage were amazing!

Jun 01, 2009

I thought this recipe was great! Since I was really looking for a way to cook up Italian Sausage I had on hand, I altered the veggies a little - I used a regular tomato, cut, onions, carrots and radish instead of fennel and red peppers but even with the alterations, the juices and the way it all came together was great. I'd love to try it some time with the fennel and peppers, we love finding ways to cook up veggies so our four-year-old will think they're "cool" and this recipe did it! I only went with four stars because I don't quite feel right giving five stars when I didn't cook it the way the recipe is.

Jul 23, 2011

This was a pretty easy meal, and it tasted great too. This is only the second time my wife or I had fennel (the first we had it caramelized with onion, and the flavor practically disappeared), and we're big fans now. I think two bulbs would be overkill (maybe the fennel in Italy is smaller than that in the US), so we only used one bulb of fennel. As much as we try, we're just not big fans of polenta. Next time I'll probably add a bit of white wine and cornstarch to thicken the juices and serve with penne, although a risotto would work pretty well with this too.

Mar 18, 2009

Yum! A new way to prepare one of our family's favorites, Italian sausage. I followed the recipe exactly as stated.

Apr 04, 2013

Great taste-nutritious- easy... what more can you ask for? I used hot italian sausage and removed casing and also tossed all in a little olive oil before baking- I also served with couscous instead of polenta. Just a delicious recipe but do not leave the fennel out-- this makes the dish!

Jun 14, 2011

What a great recipe! I made the basic cheese polenta the night before (from a recipe on here) and then put all of the ingredients in my slow cooker before I left for church. It was so simple! I used canned tomatoes instead of fresh, but other than that I followed the recipe exactly. I never had polenta before but I'm a huge fan now!

Oct 05, 2010

We really liked this dish-it was quick and easy, but had lots of flavor. I served mine over polenta-my husband does not like polenta so he ate it over rice and he enjoyed it.


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  • Calories
  • 330 kcal
  • 16%
  • Carbohydrates
  • 34.5 g
  • 11%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 1377 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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