11/16/17

A Sheet Pan with a Plan: One Pan Roasted Sausages With Potatoes, Fennel & Apple Recipe



If you are looking for a quick dinner that requires only a few dishes to wash afterwards, my One Pan Roasted Sausages With Potatoes, Fennel & Apple Recipe will be perfect for you. Once again, I received a few products from my friends at OXO to use in my kitchen and to share my experience with you. As always, all opinions are my own. I was not compensated for this post.

I love roasted vegetables with any protein: beef, chicken, or pork. This time I used Italian sausages with apples {very seasonal!}, fennel, onion, and potatoes. Everything cooks in 30 minutes and you have very little mess to clean. Be ready for your home to smell delicious!

A few key notes about the oxo products I used:

By placing the sausages onto the silicone roasting racks, you make sure that they don't sit in the fat. Instead, the fat seeps into your vegetables and flavors them! The best thing about these roasting racks is that they will never ever rust!! I bet I can use one of them in my pressure cooker as well.

The non stick jelly roll pan has enough of a lip to hold everything in the pan, allows for even heat distribution, and is incredibly easy to clean. Plus, just like other oxo baking pans I've used in the past, it has a great weight to it and will not bend.

One Pan Roasted Sausages With Potatoes, Fennel & Apple Recipe

Ingredients
5 Italian sausages, at room temperature
1 large apple, or 2 medium ones, cut into 8 pieces {of course remove the core}
1 large fennel bulb, cut into 8 wedges
1 large onion, peeled, cut into 8 wedges
2 cups nibbles potatoes {if you can't find these tiny potatoes, cube regular potatoes into bite size pieces}
olive oil
salt & pepper
whole grain mustard
hard cider


Directions
1. Preheat the oven to 425F.
2. Place silicone roasting racks directly onto the non stick jelly roll pan. Place the sausages on top of the roasting racks.
3. Place the apple, fennel, onion, and potatoes onto the jelly roll pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss with your hands to make sure all the vegetables (and the apple) are coated with olive oil.
4. Roast for 30 minutes, turning everything 180 degrees half way through the process.
5. If you wish to get crunchier texture, broil the meal for a few minutes at the end.
6. Serve with whole grain mustard and hard cider. 


What's your favorite one pan meal??

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