Best 2 Roast Sausage And Fennel With Orange Recipes

Roast sausage and fennel with orange is a flavorful and hearty dish that is perfect for a weeknight meal. The combination of sweet and savory flavors is sure to please everyone at the table. This dish is also easy to make and can be prepared in under an hour. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will love.

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ROAST SAUSAGE AND FENNEL WITH ORANGE

Roast Sausage and Fennel with Orange image

This sheet-pan sausage dinner is here for you when doing a pile of dishes isn't on your to-do list.

Provided by Claire Saffitz

Categories Bon Appétit Sausage Orange Roast Fennel Onion Rosemary Kid-Friendly Small Plates Dinner Quick & Easy Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 medium fennel bulbs, fronds reserved, bulbs halved through root end, thinly sliced lengthwise
1 small red onion, halved through root end, thinly sliced lengthwise
3 sprigs rosemary
4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
Kosher salt, freshly ground pepper
6 sweet Italian sausages (about 1 1/2 lb. total)
1 medium navel orange
1 Tbsp. red wine vinegar
Flaky sea salt

Steps:

Place a rack in highest position in oven; preheat to 425°F. Combine fennel bulbs, red onion, and rosemary sprigs on a large rimmed baking sheet. Drizzle with 3 Tbsp. oil, season generously with kosher salt and pepper, and toss to combine. Arrange sausages on top, spacing evenly and nestling into vegetables. Prick sausages all over with the tip of a paring knife and drizzle with 1 Tbsp. oil. Roast until sausages are browned on top and cooked though and fennel is tender and deeply browned in spots, 25-30 minutes.
Meanwhile, coarsely chop reserved fennel fronds (you want about 1/4 cup); set aside. Cut the ends off orange to reveal flesh. Rest orange upright on a cut side and cut down around orange to remove peel and white pith, rotating it as you go; discard peel. Working over a small bowl, hold orange in your hand and cut between membranes to release segments into bowl. Squeeze membranes to extract any remaining juice into bowl; discard membranes. Add vinegar to orange segments and juice and toss to combine; season with kosher salt and pepper.
Remove baking sheet from oven. Using your hand or a spoon to block segments, pour juices from orange over sausage and fennel mixture. Set orange segments aside and let sausages and fennel mixture cool 5 minutes.
Transfer sausages and fennel mixture to a platter. Crumble rosemary leaves over and scatter reserved orange segments and fennel fronds on top. Season with sea salt and a bit more pepper; drizzle with oil.

ORANGE-MAPLE ROASTED CARROTS AND FENNEL

Orange-Maple Roasted Carrots and Fennel image

Roasting carrots and fennel brings out their natural sweetness; tossing them with maple and orange zest takes them to a whole other level! This simple recipe pairs well with roasted pork or grilled fish.

Provided by France C

Categories Side Dish Vegetables Carrots

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

4 medium carrots, washed and trimmed
1 medium fennel bulb
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
¼ teaspoon dried thyme
1 tablespoon maple syrup
¾ teaspoon grated orange zest

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.

Nutrition Facts : Calories 116.8 calories, Carbohydrate 13.7 g, Fat 7 g, Fiber 3.6 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 363.9 mg, Sugar 6 g

Roast Sausage and Fennel with Orange Tips:

Choose the right sausage: A flavorful, well-seasoned sausage is essential for this dish. Italian sausage or chorizo are both good choices.
Slice the fennel thinly: This will help it cook evenly and caramelize.
Use a heavy-bottomed skillet: This will help to distribute heat evenly and prevent the sausage from sticking.
Be patient when browning the sausage: It takes time to develop a nice crust. Don't rush the process or you'll end up with dry, overcooked sausage.
Add the fennel and orange segments and cook until softened: This will add sweetness and depth of flavor to the dish.
Serve immediately: This dish is best enjoyed hot out of the oven.

Conclusion:

Roast sausage and fennel with orange is a delicious, easy-to-make dish that is perfect for a weeknight meal. The sausage is flavorful and well-browned, the fennel is caramelized and sweet, and the orange segments add a burst of brightness and acidity. This dish is sure to please everyone at the table.