Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes | www.kitchenconfidante.com

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes | www.kitchenconfidante.com
Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes | www.kitchenconfidante.com

It was about 7 pm when I surveyed the kitchen with a satisfied eye. The counter: gleaming. The stove: wiped down. The dishes: in the dishwasher, humming…no, murmuring, almost imperceptibly. Knives: hand washed and dried, and firmly planted on the magnetic strip on the wall. Coffee: Beans ground and prepped for the following morning’s French press, water already in the kettle.

I think I broke a record.

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes | www.kitchenconfidante.com

I achieved a personal best the other night, something I have struggled with these last several weeks. I’m often in the kitchen into the later hours of the night, struggling to keep up with the dirty dishes from the day’s cooking, packing lunches, and readying for the next. Getting done early meant closing up the kitchen for the night, kissing the kiddos and hubby goodnight, and having time for my book.

It. Was. Awesome.

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes | www.kitchenconfidante.com
Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes | www.kitchenconfidante.com

The mountain of dishes is never an accident. I often find myself cooking dishes that require dirtying up every pot and pan I own. But now that busy days are here once more, I’m all about one pot meals again. Like Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes.

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes | www.kitchenconfidante.com

Letting sausages roast in the oven has become my new favorite thing: less splatter to bother with on the stove, and no need for me to hover over the stove during the busy part of my afternoon when everything seems to require my attention at once. Loaded with potatoes, sweet potatoes, brussels sprouts (which you know I adore), and fennel, there’s something for everyone when it comes out of the oven. Lean chicken sausages with basil and feta – everyone eagerly stabs their forks into those. The sweet potatoes are mine, the pillowy russets for my daughter. Caramelized fennel twirls around the fork. My husband reaches for the brussels sprouts with the crispiest bits, my son and I gobble up the rest.

And there’s just one pot to wash after.

Yes.

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes | www.kitchenconfidante.com

Tell me, what are your secrets for closing up the kitchen early at night? Please do share. I need more of them.

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

Serves 6 | Prep: 10 minutes | Cook: 50 minutes

I have a special affinity for one pot meals, especially when it's oven roasted, requiring minimal fuss. This one never disappoints.

Ingredients

8 chicken sausages (I used fresh Chicken Basil Feta sausages from my local market)
4 medium potatoes (I love a combination of russet and sweet potato), peeled and cut in large chunks
1 lb brussels sprouts, trimmed and halved
1 fennel bulb, thinly sliced
olive oil
kosher salt, to taste
freshly ground pepper, to taste

Instructions

Preheat your oven to 425 degrees F.

Place the sausages in a roasting pan or two large cast iron skillets. Drizzle lightly with olive oil and toss. Place the roasting pan in the oven and let it roast, rotating the sausages periodically, for about 10 minutes.

Toss the potatoes in a bowl with a little more olive oil and season with salt and pepper. Add to the sausages and continue roasting for another 25 minutes. Stir periodically.

Combine the brussels sprouts and fennel in bowl, lightly drizzle with a little more olive oil, and season lightly with salt and pepper. Add the vegetables to the roasting pan, stirring it into the sausages and potatoes, and continue roasting, stirring periodically, for another 15 minutes, or until the brussels sprouts begin to crisp on the outside and are just fork tender and brilliant green.

Serve immediately.

Adapted from Chicken Sausages with Potatoes and Brussels Sprouts, Bon Appetit (January, 2001), via Epicurious.

Comments

  1. Gina

    How funny, I’ve always roasted the sausages in the oven. I hear you on needing easier. I made some rolls and a salad last night and left it at that. I wouldn’t have mind this though to have too. My resolution is if nothing else to make my life easier in any little ways I can. Hope your New Year brings you more time. Hope your new year is off to a good start.
    -Gina-

    Reply
    • Liren

      I’m late to the sausage roasting game, but I’m hooked now, Gina. So much easier! Though rolls and a salad sounds perfect to me.

      Your resolution is one I am hoping to accomplish this year, too. Here’s to making it happen!

  2. Asha@fsk

    Ohh!! brussels sprouts roasted with sausage! Thats a fantastic flavor combination! Love this simple and so tasty meal..

    Reply
  3. Eileen

    I love that feeling of being DONE with everything much earlier than usual, with a whole evening ahead of you. It doesn’t happen nearly often enough! I think having an advance plan really helps with getting things done on time–otherwise we’re likely to spend a half hour asking each other what we want to eat, and end up having dinner at eight.

    Reply
    • Liren

      Planning is definitely key, Eileen, you’re right. Somehow, though, despite my best planning efforts, I still find myself in the kitchen late at night. Sometimes I should set up a cot, ha! Anyway, it’s getting better, here’s hoping my good streak keeps up :)

  4. Laura (Tutti Dolci)

    You sound like me, I love closing the kitchen early! What a tasty one-skillet meal, just the kind of dinner I’m looking for after a day of using every measuring cup, spoon, and spatula I can find ;).

    Reply
    • Liren

      Exactly! If I can’t invest in a second dishwasher, then one-skillet meals are the next best thing :)

  5. patsy

    I’m always looking for new ways to prepare sausage since it’s a staple in my fridge… and this looks fantastic! I love that it is virtually “mess free”!

    Reply
  6. Samantha

    I love everything about this! Especially the fact that there will only be one pot to take care of.

    I LOVE the feeling of a freshly cleaned kitchen!

    Reply
  7. rachel

    Made this tonight. Yummmy. Not with the chicken sausage… because the store was out of it (just when we have a coupon for it!) and they also had no fennel :( But other than that, it was delicious lol, can’t wait to try it with the actual ingredients!

    Reply
  8. Diane

    Liren,
    This was my first one pot meal. My husband and I enjoyed this meal, it is always enjoyable to find a great meal that is easy to cook. Thanks for all your wonderful recipes.

    Reply
  9. borisa

    Good stuff!!!
    Usually I prefer to sausages which has around 70% beef and 30% pork.
    But this chicken stuff also look great + all good veggies.
    Must try!!!

    Reply
  10. Raquel

    This sounds like the perfect meal and you can’t go wrong with brussels sprouts. I absolutely adore them.

    Reply
  11. Sandy

    Quick question – I’ve never bought or cooked with a fennel bulb. Do you thinly slice the white part? Can’t wait to try this !

    Reply
    • Liren Baker

      Yes, Sandy, that’s exactly right! Thinly slice the white bulb, omit any stem. Good luck!

  12. Patty Piper

    Thank you for sharing this simple and delicious recipe! I am now a fan of fennel, which I never would have thought to pick up before! So good!

    Reply
    • Liren Baker

      Hurray! I’m so glad you enjoyed this dish, Patty, and even happier that you are a new fan of fennel :) Thanks for dropping by to let me know!

  13. Lydia McDonald

    this was delicious and easy. I would not have thought of putting those vegetables together. The only chicken sausage I could find was precooked. Was yours precooked. 

    Reply
  14. Eric

    made this tonight for the family, incl. my 6 year old and 18 mos toddler – everyone loved it!  Discovered we had used our sweet potatoes so swapped in carrots, as well as some mushrooms.  reduced some hard apple cider and chicken stock in one of the skillets at the end to make it a little sauce to make it a bit more appetizing for the kids (mine love sauces). Tossed a little camembert that I needed to use up in the fridge – was really tasty.  Might add in a half a head of garlic next time.  thanks!

    Reply
    • Liren Baker

      Eric, I’m so glad! The sauce sounds like a fabulous addition – I’ll have to try that next time, plus I love the idea of adding garlic and camembert! Delicious!

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