This is the perfect dinner for those nights when time is short and appetites are huge—also known as any weeknight. This easy meal comes together in under an hour, uses a handful of ingredients, and cooks on a single sheet pan, including the rice. If your family loves peppers and onions with sausage, they’ll love this delicious variation using fennel, apples and Italian chicken sausage links tossed with tangy apple cider vinegar. Fennel is crisp and slightly sweet and caramelizes beautifully when roasted in the oven. Be sure to reserve a few of the soft green fennel fronds and use them to top the finished dish for a pretty bit of green and more delicious fennel flavor.
6 tablespoons olive oil
1/4 cup apple cider vinegar
1/4 teaspoon kosher salt
1 teaspoon kosher salt
3/4 teaspoon black pepper
1 pound Italian chicken sausage links
2 small fennel bulbs, sliced, fronds reserved
2 medium-size Honeycrisp apples, cut into 1-inch wedges
Preheat oven to 375°F. Whisk together oil, vinegar, salt, and pepper in a small bowl. Toss together sausages, fennel, apples, and 6 tablespoons of the vinegar mixture in a large bowl. Reserve remaining vinegar mixture.
Place rice in a mound in the center of a lightly greased large rimmed baking sheet. Place sausages, fennel, and apples over rice, covering it completely, and drizzle with any remaining vinegar mixture from bowl. Bake in preheated oven until sausages are cooked through and fennel and apples are golden, about 40 minutes.
Chop reserved fennel fronds to equal 1 tablespoon. Divide vegetables, rice, and sausages evenly among 4 plates. Drizzle with reserved vinegar mixture, and sprinkle evenly with chopped fennel fronds.
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