Sheet pan sausage with fennel and potatoes

Make the oven do (most of) the work.

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• Best for: dinner, serves 4

• Difficulty: easy

• Time: 15 minutes

• Recommended pairings: white rice, roasted baby potatoes

• If you like this, try... Sausage skillet with tomatoes and broccolini

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I've started to really like sheet pan/skillet dinners. They look great on the table and everything comes together at once. If you haven't had fennel before, get excited. I consider them the most attractive members of the onion family.

Ingredients

1 pounds baby potatoes, halved

1 large red onion, sliced

1 fennel bulb, sliced into wedges (or another onion)

2 tbsp olive oil

6 cloves garlic, minced

2 tsp fresh thyme

salt

pepper

8-10 uncooked chicken sausage, pricked with a fork (I use sundried tomato)

1/4 cup dry white wine or low-sodium chicken stock

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First...

Preheat oven to 425 degrees F.

Transfer all ingredients except for the sausage, oil, and the wine to a baking sheet pan.

Drizzle most of the oil over everything and toss to combine, spreading the vegetables out on the pan.

Place the sausage directly on top of the vegetables, and drizzle over the rest of the olive oil. T

Transfer pan to the oven.

Then...

Roast for 30 or until vegetables are golden.

Remove pan from the oven and toss vegetables and sausage in the cooking juices. If it's easier, remove the sausage from the pan to do this and add the sausage back on. Make sure to flip the sausage over from how it was in the first 30 minutes.

Add the wine to the pan and return the pan to the oven.

Finally...

Bake for an additional 15-20 minutes, or until sausage is fully cooked and potatoes are tender.

Serve hot with a side of mustard, fresh bread, or brown rice.