Sausage with Roasted Fennel and Zucchini

Sweet Italian sausage roasted with fennel, zucchini, spinach, tomatoes and fresh rosemary in a light white wine broth. 

Remember when I said I had an experiment go awry with the Sweet Potato Gnocchi? Well, this Sausage with Roasted Fennel and Zucchini was Plan B.

I had a package of sweet Italian sausage in the freezer so I took that out to make dinner instead.

How do you make Sausage with Roasted Fennel and Zucchini?

For this recipe you'll need Italian sausage links, fennel, zucchini, onion, grape tomatoes, spinach, fresh rosemary, garlic, EVOO, grated Pecorino Romano cheese and white wine. 

Place the sausage on a baking sheet and bake in a preheated 425 degrees F oven for 20 minutes, turning once.

Remove the pan from oven and slice diagonally into ¼-inch thick slices. Set aside.

In a bowl, combine the fennel, zucchini, onion, rosemary, tomatoes, garlic and olive oil. Season with salt and pepper. Place on a separate baking sheet and roast for 20 minutes.

Add the sausage to a large, non-stick frying pan and saute until the pieces turn slightly brown; then add the wine, the roasted vegetables and spinach.

Saute until spinach starts to wilt; then add the cheese. Mix well and serve hot. 

This Sausage with Roasted Fennel and Zucchini serves approximately 6 people and is such a quick and easy meal to put together. You could even put this over pasta but we ate it 'as is' and it was delicious. ~Enjoy! 

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