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Italian Sausage and Vegetable Roast

Italian Sausage and Vegetable Roast

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Campbell's Kitchen

Campbell's Kitchen

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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Nutrition

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  • Calories:
  • 330 kcal
  • 16%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 1377 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

NANETTE
11

NANETTE

1/3/2009

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.

Clairvis
9

Clairvis

4/9/2009

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!

j_nayna
8

j_nayna

6/1/2009

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.

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