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