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READY IN 45 mins

Italian Sausage and Vegetable Roast

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Read Reviews (13)

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

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Original recipe makes 6 servings Change Servings

1 pound sweet Italian pork sausage, cut into 1/2-inch pieces
1 medium red pepper, cut into 1-inch strips
2 fennel bulbs, cut into wedges
6 medium Italian plum tomatoes, cut into wedges

2 teaspoons dried oregano leaves, crushed
1 1/2 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth
4 cups hot cooked creamy polenta*

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Directions

Preheat oven to 425 degrees F. Spray roasting pan with vegetable cooking spray.
Mix sausage, pepper, fennel, tomatoes, oregano and 1/2 cup broth in pan.
Roast 30 minutes or until done, stirring once.
Stir in remaining broth. Serve with pan juices over polenta. Garnish with freshly grated Parmesan cheese, if desired.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Footnotes

Tip: *For extra flavor, cook cornmeal in broth instead of water.

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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.

—NANETTE

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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.

—j_nayna

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18 Ratings

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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!

—Clairvis

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Mar 18, 2009

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

—lauren_wagner

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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.

—TruthKid

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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!

—JLomama

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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.

—GINAH1

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Jul 17, 2009

We love it. I use red and green peppers and onions plus use a can of diced tomatoes just because it's easier but the compliments on this dish are a complete rave. Fixing it for a 2nd time tonight. Don't use the polenta because the picky eaters in my family find that a bit much but with or without this deserves five stars. Thank you/

—C-R

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Nutrition

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.

Nutritional Information

Italian Sausage and Vegetable Roast

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 330
Calories from Fat: 133

% Daily Value *
Total Fat 14.8g 23 %
** Saturated Fat 5g 25 %
Cholesterol 31mg 10 %
Sodium 1377mg 55 %
** Potassium 679mg 19 %
Total Carbohydrates 34.5g 11 %
Dietary Fiber 5.3g 21 %
Protein 15g 30 %
Sugars 4.8g
** Vitamin A 26 %
** Vitamin C 71 %
** Calcium 8 %
** Iron 18 %
** Thiamin 38 %
** Niacin 37 %
** Vitamin B6 20 %
** Magnesium 12 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.