One Pan Roasted Chicken Sausage with Fennel
One pan sausage and veggies are a classic dinner combination. A winning recipe can include sausage (made with just about any protein) and the sky’s the limit for vegetable choices. Simply toss them together with oil and spices, then oven bake to yummy golden perfection. This Italian chicken sausage and roasted fennel recipe is a simple low-carb midweek meal, sheet pan style! It has quickly become a family favorite in our household thanks to the deep earthy flavors – and of course, I love it because of how wonderfully easy it is to prepare. Roasted fennel, healthy chicken sausages, basil, and spice. That’s it! It’s delicious, satisfying, and ready to enjoy on its own or with low-carb sides in only one (nearly effortless) hour.
Ingredients You Need
Italian chicken sausages – or other Italian sausagesFennel bulbs – fennel has an amazingly fresh, delicate licorice-like flavorOlive oil – or preferred high heat neutral flavored oilSpices – garlic powder, smoked paprika, salt and pepperFresh basil leaves – to garnish, optional
How to Make Italian Chicken Sausage and Roasted Fennel
First, preheat the oven to 450°F and set out a large rimmed baking sheet. Cut the stalks off each fennel bulb. Save the fronds (stalks) to make a bright pesto or sauce, throw them in salads, or use them to make soup stock! Next, trim the root ends off as well. Then cut each bulb in half and gently cut out the core. Cut the fennel bulb halves into strips from top to bottom. See the image below for clarification. Spread the fennel slices onto the baking sheet. Drizzle with olive oil and sprinkle with garlic powder and smoked paprika. Toss well, then spread out into an even layer and generously sprinkle with salt and pepper. Place the fennel in the oven and roast for 30 minutes. Meanwhile, cut the chicken sausages into long half-inch strips, on the bias. When the timer goes off, mix the chicken sausages in with the fennel. Then toss together and spread back out into an even layer. Roast in the oven for another 10-15 minutes, until the Italian chicken sausage and fennel pieces are all golden brown. Once out of the oven, mix in the fresh basil leaves. Serve warm on its own as a one-pan dinner, or with your favorite Italian-inspired side dishes.
Looking For More Low Carb Dinners? Be Sure To Also Try These Recipes:
Low Carb Market Chicken SkilletFennel Salad with Roasted Beets and Shaved AsparagusRoman Chicken with Peppers and OnionsHealthy Caribbean Chicken Curry Sheet Pan DinnerBaked Pesto Spaghetti Squash with Chicken
Share This Recipe With Friends!
