SHEET PAN SAUSAGE, FENNEL + VEGGIES with a DIJON VINAIGRETTE

Easiest. Weeknight. Dinner. Ever. In fact, I was able to successfully make this while holding my 2 year old who was having a meltdown. If that doesn’t prove that this is easy, idk what does. The great thing about a sheet pan recipe is also minimal cleanup 🙃. You can pretty much interchange the veggies if you need to – maybe add some sliced up potatoes, leeks or even brussels? Whatever’s in your fridge- boom. You’re done. Also, the Dijon vinaigrette is the “lacorte salad dressing” – so you also have dressing for the week! A win win. Let me know if you try this!

Cook along with a video guide:

@chzgal

Its a throw it all on a pan and hope it works kinda thing. And it worked. Delish. SHEET PAN SAUSAGE, FENNEL + VEGGIES with a DIJON VINAIGRETTE 🤌🏼✨ Ingredients: 5-6 Italian sausage links 2 fennel bulbs, chopped into big pieces 1 onion, chopped into wide slices 1-2 bell peppers, cut into stripes OR handful of baby bell peppers sliced in half Olive oil Kosher salt Freshly cracked pepper Dressing for veggies (you WILL have extra remaining so feel free to cut down this recipe): 1 cup EVOO 1/3 cup Apple cider vinegar 1/4 cup soy sauce 1 tbsp Dijon mustard 1 tap black pepper 4 cloves of garlic Freshly grated Pecorino or Parmesan Fennel fronds, chopped finely (optional) Directions: Preheat oven to 450 degrees. Place cut up veggies in a sheet pan and lightly drizzle with olive oil – just enough to coat. Sprinkle kosher salt and pepper and toss to coat. Spread out veggies so that each piece is laying on the sheet pan to properly roast. Nestle sausage links in the veggie mixture, and place into the oven for 30 minutes. Turn over sausages and veggies at the 15 minute mark, and removed once 30 minutes is up. While that’s cooking, make your vinaigrette by blending all ingredients with an immersion blender. You’ll have lots leftover so- store in an airtight container for up to a week. Once timer is up, remove from the oven to plate. Slice sausages on a cutting board and plate with the vegetables. Drizzle the dressing over the veggies and sprinkle freshly grated pecorino Romano (or parm) over veggies + sausage. Garnish with leftover fennel fronds if you have them for color. Enjoy! #dinner #sheetpandinner #easyrecipe #saltbae

♬ original sound – Cheese Gal

SHEET PAN SAUSAGE, FENNEL + VEGGIES with a DIJON VINAIGRETTE 🤌🏼✨

Ingredients:
5-6 Italian sausage links
2 fennel bulbs, chopped into big pieces
1 onion, chopped into wide slices
1-2 bell peppers, cut into stripes OR handful of baby bell peppers sliced in half
Olive oil
Kosher salt
Freshly cracked pepper

Dressing for veggies (you WILL have extra remaining so feel free to cut down this recipe):
1 cup EVOO
1/3 cup Apple cider vinegar
1/4 cup soy sauce
1 tbsp Dijon mustard
1 tap black pepper
4 cloves of garlic
Freshly grated Pecorino or Parmesan
Fennel fronds, chopped finely (optional)

Directions:
Preheat oven to 450 degrees. Place cut up veggies in a sheet pan and lightly drizzle with olive oil – just enough to coat. Sprinkle kosher salt and pepper and toss to coat. Spread out veggies so that each piece is laying on the sheet pan to properly roast. Nestle sausage links in the veggie mixture, and place into the oven for 30 minutes. Turn over sausages and veggies at the 15 minute mark, and removed once 30 minutes is up. Once timer is up, remove from the oven to plate. Slice sausages on a cutting board and plate with the vegetables. Drizzle the dressing over the veggies and sprinkle freshly grated pecorino Romano (or parm) over veggies + sausage. Garnish with leftover fennel fronds if you have them for color. Enjoy!

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