One-Pan Roasted Fennel with Potato, Peppers & Chicken Chorizo
7
Points®
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 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.
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
Instructions
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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