Hearty Italian Balsamic Bake

Directions

1. Preheat oven to 425. 
2. Wash and chop all vegetables into ¾ inch chunks. 
3. Toss with olive oil and garlic. • Bake on a cookie sheet (with edges) or a similar pan for 20 minutes. 
4. Check for doneness, stir well, and return to over for another 20-30 minutes, until vegetables are lightly browned but not shriveled. 
5. Cut sausage into 1/4” slices, roasted on separate sheet at 400 or 425 for 20 minutes (you want to be a bit crispy) 
6. Stir in sausage to cooked veggies and blend well. 
7. Allow pan to cool 10 min.. 
8. Toss with herbs, vinegar, and S&P and serve.

Notes

Flavors will mature in the refrigerator over the next couple of days, so make enough to enjoy cold leftovers. Can be easily doubled or tripled but make sure you use a larger baking pan that will keep vegetables in a relatively thin layer (to assure roasting vs. steaming).

Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/