Ingredients:

  • 2 large fennel bulbs, thinly sliced (about 700g)
  • 1 pound (450g) Italian sausage, casings removed
  • 1 large yellow onion, thinly sliced (about 200g)
  • 4 cloves garlic, minced (about 12g)
  • 2 tablespoons olive oil, extra virgin (30 ml)
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 lemon, zest and juice (about 2 tablespoons juice and 1 teaspoon zest)
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried) (about 5g)
  • 2 tablespoons fresh thyme, chopped (or 2 teaspoons dried) (about 5g)
  • 2 tablespoons fresh parsley, chopped, plus more for garnish (about 5g)
  • 1/4 cup dry white wine (optional) (60 ml)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, combine sliced fennel, crumbled sausage, sliced onion, minced garlic, olive oil, red pepper flakes (if using), salt, and pepper. Toss well to combine.
  3. Spread the mixture evenly in the prepared roasting pan. Pour in the white wine (if using).
  4. Roast for 30 minutes.
  5. Remove the pan from the oven. Stir in the lemon zest, lemon juice, rosemary, thyme, and parsley.
  6. Return to the oven and roast for another 10-15 minutes, or until the sausage is cooked through and the fennel is tender and slightly caramelized. (Internal temp of sausage should be 165°F/74°C.)
  7. Garnish with additional fresh parsley and the reserved fennel fronds before serving.