Roasted Fennel Recipe: Sausage, Lemon & Herbs!

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)