Directions
Position a rack in the center of the oven and preheat to 400°F (200°C).
Heat the oil in a large, ovenproof skillet over medium-high heat until shimmering.
Add the sliced sausage to the hot skillet in a single layer.
Cook, turning occasionally, until deeply browned and caramelized on all sides.
Toss the bell peppers, celery, onion, and smashed garlic directly into the skillet with the sausage.
Sauté for 1 to 2 minutes, stirring frequently, until the vegetables begin to soften and get lightly charred in spots.
Pour in the stock, then tuck the fresh rosemary and thyme sprigs into the pan.
Bring the liquid to a simmer, then cover the skillet and carefully transfer it to the preheated oven.
Braise for 12-15 minutes, or until the vegetables are perfectly tender-crisp and the stock has reduced by at least half, creating a rich pan sauce.
Remove from the oven and serve hot.
Don't be afraid to swap the vegetables based on what you have. Broccoli florets, sliced mushrooms, or zucchini chunks are all fantastic additions.
