Roasted Sausage with Broccoli and Fennel

By johnwhorfin

Ingredients

• 12 ounces (about 3 or 4 links) good-quality pork sausage, removed from casings and cut into 3/4-inch pieces
• 2 small heads of broccoli, cut into small florets
• 1 medium fennel bulb, trimmed, cored, and cut into thin slices, about 1/4-inch thick
• Kosher salt and freshly ground pepper
• 3 tablespoons olive oil
• 2 teaspoons whole-grain mustard
• Finely grated zest and one 1 teaspoon of juice from 1 small lemon
• 1/2 teaspoon Aleppo pepper, or a lesser amount of red pepper flakes or cayenne (omit if you're using spicy sausage)

Details

Adapted from food52.com

Preparation

Step 1

Serves 4

ounces (about 3 or 4 links) good-quality pork sausage, removed from casings and cut into 3/4-inch pieces

small heads of broccoli, cut into small florets

medium fennel bulb, trimmed, cored, and cut into thin slices, about 1/4-inch thick

Heat oven to 425° F.

Combine broccoli florets and sliced fennel in a shallow casserole or baking dish. You want them to fit snugly in a single, even layer. Season with salt and pepper.

In a small bowl, whisk together olive oil, whole-grain mustard, lemon juice and zest, and Aleppo pepper. Add to broccoli and fennel and toss well to coat evenly. Nestle the pieces of sausage among the broccoli and fennel.

Optional but highly recommended: Heat broiler, and place the pan under the broiler for a few minutes to crisp the sausage and slightly char the broccoli and fennel in spots.

Taste and add more salt, pepper, or lemon juice if needed. Serve warm or at room temperature.