One-Pan Roasted Fennel with Potato, Peppers and Chicken Chorizo

Total Time
1 hr
30 min
30 min
You can use any flavor Italian chicken sausage you have on hand.

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, thinly sliced

minced garlic

1 Tbsp

olive oil

4 tsp

balsamic vinegar

1 Tbsp

Dijon Mustard

2 tsp

kosher salt

¾ tsp

black pepper

¼ tsp

crushed red pepper flakes

¼ tsp, or less to taste

cooked chicken chorizo sausage

¾ pound(s), cut into 1/4-in thick slices

grated Parmesan cheese

3 Tbsp

fennel fronds

1 Tbsp, chopped


  1. Position a rack in middle of oven. Preheat oven to 425°F.
  2. Combine fennel, red and green peppers, potatoes, onion, and garlic in a large bowl. In a small bowl, combine oil, vinegar, mustard, salt, pepper, and red pepper flakes; stir until well combined. Add oil mixture to vegetables; toss to combine. Add sausage; toss to combine. Transfer to a 9- X 13-inch casserole dish.
  3. Roast, covered, 15 minutes. Uncover, roast, 10 minutes more. Remove from oven and sprinkle evenly with cheese; roast until fennel and potatoes are tender and browning a bit, about 5 minutes more. Garnish with chopped fennel fronds; serve.
  4. Serving size: about 2 cups

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