Roasted Fennel Recipe: Sausage, Lemon & Herbs!
Easy fennel recipes don't get better! This Roasted Fennel and Sausage is bursting with flavour. A comforting autumn side dish – check it out!
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Roasting pan
- Oven
- Baking sheet
- Microplane
- Citrus press
- Grater
- Instant-read thermometer
- Spoon
- Tongs
- Stove
- Kitchen scale
- Serving platter
- Paring knife
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
- freshly ground black pepper
- 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)
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