BROCCOLI FENNEL SAUSAGE CASSEROLE

January 29, 2021

Ingredients

12 ounces (about 3 or 4 links) good-quality pork sausage,* removed from casings and cut into 3/4-inch pieces
2 small heads of broccoli, cut into small florets
2 medium fennel bulb, trimmed, cored, and cut into thin slices, about 1/4-inch thick
Kosher salt and freshly ground pepper
3 tablespoons olive oil
2 teaspoons whole-grain mustard
Finely grated zest and 1 teaspoon of juice from 1 small lemon
1/2 teaspoon Aleppo pepper, or a lesser amount of red pepper flakes or cayenne (omit if you are using spicy sausage)

* For Vegan or Vegetarian, use Beyond Meat Sausage of your choice

Heat oven to 425° F.
Combine broccoli florets and sliced fennel in a shallow casserole or baking dish. You want them to fit snugly in a single, even layer. Season with salt and pepper.
In a small bowl, whisk together olive oil, whole-grain mustard, lemon juice and zest, and Aleppo pepper. Add to broccoli and fennel and toss well to coat evenly. Nestle the pieces of sausage among the broccoli and fennel.
Roast for about 20-25 minutes, or until the broccoli and fennel are tender and the sausage is no longer pink. For extra security, you can toss about halfway through the cooking time to ensure even cooking.
Optional but highly recommended: Place the pan under the broiler for a few minutes to crisp the sausage and slightly char the broccoli and fennel in spots.
Add more salt, pepper, or lemon juice if desired. Serve warm or at room temperature.

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