One-Pan Roasted Fennel with Potato, Peppers, and Chicken Chorizo
7 - 8
PersonalPoints™ per serving
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
This updated twist on the classic sausage, peppers, and onions transforms the delicious trio into a hearty casserole that includes fennel, potatoes, and Parmesan cheese. You can use any flavour Italian chicken sausage you have on hand, and you'll love the vinegary mustard sauce that you toss all the ingredients in. The slow-cooked, tender veggies and potatoes plus the hearty chorizo make for a comforting, filling, party-ready dish that would be a showstopper at any potluck, but is also easy enough to throw together for a go-to weeknight dinner.
Ingredients
Uncooked fennel bulb(s)
1 pound(s), trimmed, cored, cut into 1/4-inch slices or wedges
Sweet red pepper(s)
½ medium, cut into 1/4-in strips
Green pepper(s)
½ medium, cut into 1/4-in strips
Uncooked baby potatoes
½ pound(s), quartered
Uncooked onion(s)
½ cup(s), chopped
Minced garlic
1 tbsp(s)
Olive oil
4 tsp(s)
Balsamic vinegar
1 tbsp(s)
Dijon mustard
2 tsp(s)
Kosher salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Crushed red pepper flakes
¼ tsp(s), or less to taste
Cooked chicken chorizo sausage
¾ pound(s), cut into 1/4-in thick slices
Grated Parmesan cheese
3 tbsp(s)
Fennel fronds
1 tbsp(s), chopped