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Home » Recipes » Pork Recipes

January 21, 2012 · 2 Comments

Sausage with Roasted Fennel and Zucchini

Pork Recipes

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

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

Sausage with Roasted Fennel and Zucchini

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.

Italian sausage with roasted fennel and zucchini

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

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Italian sausage with roasted fennel and zucchini

Sausage with Roasted Fennel and Zucchini

Carrie's Experimental Kitchen
Sweet Italian sausage roasted with fennel, zucchini, spinach, tomatoes and fresh rosemary in a light white wine broth. 
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Main Entree
Cuisine Italian
Servings 6

Ingredients
  

  • 12 links sweet italian sausage
  • 1 cup chopped fennel (white part only)
  • 1 medium zucchini, diced
  • ½ cup chopped onion
  • 1 tablespoon chopped fresh rosemary
  • 1 pint grape tomatoes
  • 1 clove garlic, minced
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 2 cups fresh spinach
  • ½ cup grated pecorino romano cheese
  • 1 cup white wine

Instructions
 

  • 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.
Keyword sausage
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Next Post: Roasted Chicken with Fresh Pomegranate, Lime and Cilantro »

Reader Interactions

Comments

  1. Carrie's Experimental Kitchen says

    January 22, 2012 at 2:03 pm

    Thank you Sonali!

    Reply
  2. Sonali-The Foodie Physician says

    January 21, 2012 at 6:40 pm

    Looks yummy! I love the combination of fennel and sausage- would be great with pasta.

    Reply

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