No more dishes! We piled big flavors- sausages, peppers, onions, and fennel- onto just one baking sheet. Not only does that mean the savory sausages infuse the vegetables with meaty flavor as they roast, it also means just one pan to wash.
A quick tip: Do not use parchment paper for lining your pan when making this dish. The broil setting will turn your paper into ash! Instead, use aluminum foil for easy cleanup. Whenever you’ re broiling, watch the dish very closely since broilers vary in intensity. Cook, relax, and enjoy!
Roasted Sausages & Peppers
Recipe by Martha & Marley Spoon
Total Cooking Time: 50 minutes
Active Cooking Time: 20 minutes
• 1 small red onion
• 1 small fennel bulb with fronds
• 1 red bell pepper
• 3-4 sprigs of fresh thyme
• 4 links sweet Italian sausage
• 1 handful of baby spinach
• 2 teaspoons sherry vinegar
• 3 tablespoons olive oil
• Salt and pepper to taste
Preheat oven to 450°F. Trim, halve, and peel onion. Cut onion and fennel through their cores into ¾-inch wedges. Reserve the fennel fronds. Cut the cheeks of the bell pepper by slicing its sides, leaving seeds and stems behind. Strip thyme leaves from stems.
Toss vegetables and thyme with 3 tablespoons of olive oil on a rimmed baking sheet and season with salt and pepper. Pierce sausages in a few places with the tip of a sharp knife and add to baking sheet. Roast until vegetables are tender and sausages are cooked through, 20-25 minutes.
Set broiler with a rack 6 inches from heat. Broil sausages and vegetables until slightly charred, about 5 minutes. Transfer sausages to a cutting board and add spinach to baking sheet, drizzle with vinegar and toss to combine. Slice sausages into thirds. Transfer vegetables and sausages to a platter. Roughly chop fennel fronds and sprinkle over sausages.
Photo by Cathie Berrey-Green