Italian Sausage with Fennel, Peppers, and Onions

Ingredients

• Fennel

  Bulb, raw

  1 bulb or 234g

• Onions

  Raw

  1 large or 150g

• Banana pepper

  Raw

  4 medium or 184g

• Italian sausage

  Pork, raw

  24 oz or 680g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Preheat the broiler to high (500°F) and position an oven rack about 4 inches from the heat source.
2. Trim and quarter the fennel bulb, then cut into 2-inch pieces, reserving some fronds for garnish and discarding the tough stalks. Quarter the onion and cut into 2-inch pieces. Cut the peppers into 2-inch pieces. Halve the sausage links crosswise.
3. On a large, rimmed baking sheet, toss the sausage, fennel, onion, and peppers with the olive oil and salt until evenly coated. Spread into a single layer.
4. Broil until the sausage is browned and the vegetables begin to soften, about 10 minutes. Stir and flip everything, then broil until the sausage is cooked through and vegetables are tender, 8–10 minutes more.
5. Transfer to a platter and garnish with chopped fennel fronds. Serve hot.