MEDITERRANEAN-INSPIRED RECIPE!
Sheet Pan Sausage with roasted peppers, fennel, and olives is a simple yet flavorful one-pan meal.
– Preheat the oven with one rack placed in the center and another in the upper half. – In a large bowl, toss the peppers, tomatoes, garlic, onion, and fennel with olive oil, Za’atar, salt, and pepper, evenly coating the vegetables. Spread the vegetables on a half-sheet pan, giving the vegetables as much space for even roasting.
– Place the sheet pan on the center rack, and roast the vegetables until peppers are just tender. – While the vegetables are roasting, toss the sausage olive oil in the large bowl used for the vegetables. Place the sausages and olives on top and continue roasting.
– Remove the sheet pan from the oven, drizzle in white wine, and give it a quick stir to deglaze the pan. Turn on the broiler and return the sheet pan to the oven on the upper rack. Broil until the sausages are browned. Adjust seasoning if necessary with salt and pepper.
– Garnish the dish with fennel fronds and parsley. Serve immediately with hearty bread or a toasted baguette.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...