I love sheet pan dinners. I just felt more relaxed the day I made this because I knew dinner was going to be hassle free. The chicken broth, wine and roasted fennel make the most delicious pan juices together. Need I say more?
To make this meal, you literally throw everything in the tray and roast for about an hour. It really doesn’t get easier than that! It’s one of those meals that is loved by both adults and kids, too. Well, my 3 year old was a little snooty about the fennel, but before serving to him I chopped it finer to hide it in with the beans which helped. My husband loved this because its very reminiscent of a French Sausage Cassoulet, only a much easier version!
Fennel is one of my favourite vegetables to cook with. In this dish, the fennel cooks down very much like a beautifully soft onion gravy. Fennel has a lovely flavour that goes so well with pork. I also use fennel raw often, as in these Lemongrass Pork Burgers with Spicy, Zucchini, Fennel and Apple Slaw. The fennel and apple together are so sweet, fresh and crunchy. It is also very versatile, and goes well in Asian inspired dishes as well as French or Mediterranean flavours. It’s really lovely in this 5 Spice Pork with Rainbow Stir-fry and Coconut Rice.
A finishing touch for this easy family dinner is the whole bulb of roasted garlic. About halfway through the cooking time, I took the pan out of the oven to stir everything, and added the whole garlic on the side. Then when it cooled out of the oven, I squeezed the cloves out of the bulb and stirred them into the pan juices. So good!
Here is your recipe for Roasted Sausages, Beans and Fennel:
- 8-12 sausages
- 2 bulbs of fennel
- 2 cans of cannellini beans
- 1 bulb of garlic
- 1 cup of chicken stock
- ½ cup white wine
- 2 tablespoons Worcestershire sauce
- 1 teaspoon each salt and pepper
- 1 tbsp olive oil
- Heat the oven to 350F/180C and add some olive oil to a large sheet pan.
- Slice the fennel into fine strips lengthways and add to the pan. Drain the beans and add them to the fennel. Pour over the chicken stock, wine and worcestershire. Stir and season with salt and pepper. Nestle the sausages evenly around the dish.
- Roast in the oven for 30 minutes, take out and stir everything together, turning over the sausages to cook on the other side. Slice the top off of the garlic and place the whole bulb in the pan.
- Roast for another 30 minutes. Take out of the oven and once the garlic is cool enough to touch, squeeze the roasted cloves into the pan and stir to incorporate.