Roast Sausage And Fennel With Orange Recipes

Steps:

• Place a rack in highest position in oven; preheat to 425°F. Combine fennel bulbs, red onion, and rosemary sprigs on a large rimmed baking sheet. Drizzle with 3 Tbsp. oil, season generously with kosher salt and pepper, and toss to combine. Arrange sausages on top, spacing evenly and nestling into vegetables. Prick sausages all over with the tip of a paring knife and drizzle with 1 Tbsp. oil. Roast until sausages are browned on top and cooked though and fennel is tender and deeply browned in spots, 25-30 minutes.
• Meanwhile, coarsely chop reserved fennel fronds (you want about 1/4 cup); set aside. Cut the ends off orange to reveal flesh. Rest orange upright on a cut side and cut down around orange to remove peel and white pith, rotating it as you go; discard peel. Working over a small bowl, hold orange in your hand and cut between membranes to release segments into bowl. Squeeze membranes to extract any remaining juice into bowl; discard membranes. Add vinegar to orange segments and juice and toss to combine; season with kosher salt and pepper.
• Remove baking sheet from oven. Using your hand or a spoon to block segments, pour juices from orange over sausage and fennel mixture. Set orange segments aside and let sausages and fennel mixture cool 5 minutes.
• Transfer sausages and fennel mixture to a platter. Crumble rosemary leaves over and scatter reserved orange segments and fennel fronds on top. Season with sea salt and a bit more pepper; drizzle with oil.

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

Steps:

• For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray.
• Toss the fennel, oil, salt and pepper in a medium bowl. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes. Set aside to cool.
• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• Heat the oil over medium-high heat in a large skillet. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute. Add the tomatoes, parsley and capers. Cook for 30 seconds. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Cut carrots on the diagonal into 1/4 inch slices. Place in the center of the baking sheet. Trim the bottom off the fennel and cut off any green parts and fronds from the top. Cut fennel bulb in half, then cut each half into into 1/4-inch thick slices. Place on the baking sheet with the carrots. Sprinkle with salt, pepper, and thyme. Drizzle with olive oil and toss vegetables to coat evenly. Spread in a single layer on baking sheet.
• Roast in the preheated oven until soft, turning vegetables halfway through, about 20 minutes. During the last 5 minutes, drizzle vegetables with maple syrup and sprinkle with orange zest. Toss gently to combine, and return to the oven. Serve immediately. Garnish with additional orange zest, if desired.

Steps:

• Preheat oven to 425.
• In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
• Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.

Steps:

• Toast the nuts in a skillet over medium heat until golden, about 5 minutes. Remove them and reserve.
• Pierce the sausages with a fork and arrange in the skillet. Add 1/4 inch water and 2 tablespoons of the EVOO. Place the pan back on the heat and raise the temperature to medium-high.
• Allow the water to boil away completely, about 7 minutes. The EVOO left will coat and crisp the casings. Brown the sausages on all sides, 3-5 minutes.
• While the sausages work, heat another medium skillet over medium-high heat and add the remaining EVOO, the fennel, and the onions. Season with a little salt and pepper.
• Cook the vegetables, stirring and tossing frequently, for 5 minutes, or until just tender.
• Add the white vermouth and deglaze the pan. Add the toasted nuts and the parsley and cook for another minute, then turn off the heat.
• Slice the sausages thick, on an angle. Pile one quarter of the fennel and onions on each dinner plate and top with sliced sausages.