Grilled vegetables and sausages pan

Name: Grilled vegetables and sausages pan
Prep time: 45 min
Cook time: 55 min
Yield: 4
Cuisine: Québécoise
Ingredients: 15 small potatoes, cut in 2 or 3 pieces; 2 yellow onion, cut in big wedges; 5 big Nantes carrots, cut in half lengthwise and crosswise; Olive oil; 1/2 teaspoon Provence herbs; 8 mixed pork sausages (Italian, Toulouse, tomato and basil etc.); 325 g asparagus, stems removed and cut in half lengthwise; 1 big fennel bulb, top and bottom removed, cut in half then sliced; 8 big garlic cloves, unpeeled; Salt and ground pepper

Preparation 45 min
Cooking 55 min
Servings 4
Freezing Absolutely

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Ingredients

15 small potatoes, cut in 2 or 3 pieces
2 yellow onion, cut in big wedges
5 big Nantes carrots, cut in half lengthwise and crosswise
Olive oil
1/2 teaspoon Provence herbs
8 mixed pork sausages (Italian, Toulouse, tomato and basil etc.)
325 g asparagus, stems removed and cut in half lengthwise
1 big fennel bulb, top and bottom removed, cut in half then sliced
8 big garlic cloves, unpeeled
Salt and ground pepper

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Preparation

Preheat the oven at 425°F.
On your bigger ever cooking tray (or on two), add potatoes, onions and carrots. Add a good drizzle of olive oil, about 3 tablespoons, Provence herbs, season with salt and pepper then toss well.
Place in the oven and cook for 20 minutes to roast the life out of them. Toss halfway.
Remove from the oven and add sausages, asparagus, fennel, and garlic cloves. Add a drizzle of olive oil then toss well with the rest. Place back in the oven and cook for about 30-35 minutes or until potatoes are tender and sausages are cooked and grilled. Toss from time to time. Serve with a fresh arugula salad !