Roasted Broccoli, Fennel, and Sausage

I don’t show fennel nearly enough love as I want to. I really like it a lot. Roasting it was new. It’s a refreshing sweetness.

This whole combination is nothing short of wonderful. Make sure you get a sausage you really like since that’s really going to be the star of the show. I went with a spicy Italian -and- added the extra pepper. It shouldn’t be that surprising at this point. The broccoli and fennel compliment it nicely.

The couscous was kind of an afterthought for a filling addition. I could eat roasted vegetables and sausage for days otherwise. There’s never enough, so I needed something else.

It doesn’t really need to be said, but this is ridiculously simple to make. It’s quick, easy, and full of flavor. The trifecta of awesome when you’re in a hurry.

Inspiration: Food52

Ingredients

• 12oz pork sausage, casings removed and cut into bite-sized chunks
• 2 heads of broccoli, cut into florets
• 1 fennel bulb, white part thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons whole grain mustard
• 1 teaspoon lemon juice
• lemon zest
• 1/2 teaspoon red pepper flakes
• Couscous, rice, mixed greens for serving

Preparation

Preheat your oven to 425°. Line a baking sheet with foil or a Silpat.

In a large bowl, toss the broccoli florets and fennel slices with the olive oil, mustard, lemon juice/zest and red pepper flakes. Spread it in an even layer on the baking sheet. Evenly distribute the chunks of sausage among the vegetables. Roast for 20-25 minutes until the sausage is cooked and the broccoli is starting to darken at the edges. Turn on the broiler for a final couple of minutes to crisp up the sausage.

Season with salt and pepper before serving.