One-pan roasted fennel with potato, peppers, and chicken chorizo

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

Total Time
1 hr
30 min
30 min
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 flavor 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.


Uncooked fennel bulb

1 pound(s), trimmed, cored, cut into 1/4-inch slices or wedges

Red bell pepper

½ medium, cut into 1/4-in strips

Green bell pepper

½ medium, cut into 1/4-in strips

Uncooked baby potatoes

½ pound(s), quartered

Uncooked onion

½ cup(s), chopped, thinly sliced

Jarred 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