I am a huge fan of sheetpan dinners. How could you not be? Throwing everything onto a baking sheet and then everything is ready at once… sign me up! I’ve made so many of these over the years- some more successful than others. The biggest uphill battle that sheetpan dinners face is in timing. You have to make sure that everything is roasted to the correct doneness and if there is a protein- that it isn’t over or undercooked.
I have been making this recipe for years! It was actually the first time that I ever tried fennel. I don’t know what took me so long because roasted fennel is incredibly delicious. I have adapted this recipe over the years, but the original recipe came from a blog called Kayotic Kitchen. Unfortunately, it looks as though that blog is no longer active. Thankfully, I loved the recipe so much that I saved it. Moral of the story is that if you see a recipe on the web that you really love, save a physical copy of it because it might not be there anymore one day.
This recipe is so so simple. Start by preheating your oven to 425 degrees. In a medium bowl, whisk together the EVOO, chicken broth, minced garlic, Italian seasoning and 1 tsp EACH salt and pepper. Lay your prepped veggies and potatoes out into the roasting pan. Pour the EVOO mix all over the veggies and toss them around to make sure that they are evenly coated.
Cover the roasting pan with foil and roast for 25-30 minutes. The veggies and potatoes need a head start to make sure that they are cooked; you’re looking for them to be fork-tender after that 25-30 minutes.
While the veggies and potatoes are cooking, brown the Italian sausage. The sausages don’t need to be cooked all of the way through, but you want some really nice color on all sides. To brown the sausages, simply throw them into a large skillet over high heat and cook for 3-4 minutes per side. The sausages will only be cooking in the oven for 20 minutes, so you want to make sure that they have a good head start as well.
NOTE: As for the sausages- my favorite sausages to use for this are Italian (pork) sausages. I have also used the Hot Italian Sausages, but my kids are not a fan of the heat. You could also use an Italian Chicken Sausage, but they might be a touch drier because of the difference in fat content. If your chicken sausage is precooked, I would still brown them, but reduce the roasting time for the sausages.
Once the sausages are browned, remove them from the skillet to a cutting board and slice into thirds (on the bias) when cooled. Remove the roasting pan from the oven once the veggies and potatoes are fork-tender and add the sausages and the balsamic vinegar and give everything a good toss.
As you can see 👆🏻, the sausages are still a little pink in the middle. Do not fear, they will be cooked through after roasting in the oven.
Roast, this time uncovered, for another 25-30 minutes until the veggies have a nice caramelization and the sausages are cooked all of the way through. Throw some fresh chopped parsely over everything and voila! It will look like this… 👇🏻
It is a fantastic meal that the whole family will love! Enjoy!
| Prep Time | 10 Minutes |
| Cook Time | 1 Hour |
| Servings |
Servings
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- 5 Italian Sausage Links
- 1 Fennel Bulb, cut into rings
- 1/2 LB Baby Carrots
- 1 LB Yukon Gold Potatoes, cut into 1.5” wedges
- 1 Red Onion, cut into wedges
- 2 Large Red Peppers, cut into large julienned slices
- 1/2 Cup Low-Sodium Chicken Broth
- 6 Garlic Cloves, minced
- 1 1/2 Tsp Italian Seasoning
- 1/4 Cup EVOO
- 1/2 Cup Balsamic Vinegar
- 1/4 Cup Fresh Chopped Parsely
- Salt and Pepper
Ingredients
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|
- Preheat your oven to 425 degrees. In a small bowl, whisk together the broth, EVOO, Italian seasoning, garlic cloves and 1 tsp EACH of salt and pepper. Set aside.
- Place the fennel, carrots, potatoes, onion and peppers in a large roasting pan. Pour the garlic-oil mixture over the veggies and toss well to coat all of the potatoes and veggies.
- Cover the roasting pan with foil and roast for 25-30 minutes until the potatoes and veggies are fork-tender. While the veggies are roasting, brown the sausages in a large skillet over high heat. They don’t have to be cooked all of the way through, but they should have a good color on them.
- Remove the sausages and slice into thirds. Add the sausages to the roasting pan, along with the balsamic vinegar and stir together. Roast, uncovered, for another 25-30 minutes until the sausages are cooked through and the veggies are tender and carmelized.
- Top with the fresh chopped parsely and serve.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.