Sausages with Potatoes, Fennel, and Arugula Salad
By Alli BerkeyPublished on December 17, 2021
Time
1 hour
Yield
Serves 4
Ingredients
1 pound Yukon Gold potatoes, unpeeled, cut into 1½-inch pieces2 fennel bulbs, stalks discarded, bulbs halved, cored, and cut into 1-inch wedges3 tablespoons extra-virgin olive oil, divided¾ teaspoon table salt ½ teaspoon pepper, divided1½ pounds sweet Italian sausage 1 teaspoon minced fresh rosemary 4 ounces (4 cups) baby arugula ¼ cup chopped blanched hazelnuts, toasted1 tablespoon white wine vinegar
Before You Begin
Serve the sausages with whole-grain mustard and sprinkle the salad with crumbled blue cheese, if desired.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes, fennel, 2 tablespoons oil, salt, and ¼ teaspoon pepper together on rimmed baking sheet. Roast until vegetables begin to brown, about 13 minutes.
- Remove sheet from oven and push vegetables to 1 half of sheet. Place sausages on now-empty side of sheet; return sheet to oven; and roast until sausages register 160 degrees, about 15 minutes. Sprinkle vegetables with rosemary.
- Toss arugula, hazelnuts, vinegar, remaining 1 tablespoon oil, and remaining ¼ teaspoon pepper together in bowl; season with salt to taste. Serve sausages and roasted vegetables with salad.
Time
1 hourYield
Serves 4Ingredients
1 pound Yukon Gold potatoes, unpeeled, cut into 1½-inch pieces
2 fennel bulbs, stalks discarded, bulbs halved, cored, and cut into 1-inch wedges
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon table salt
½ teaspoon pepper, divided
1½ pounds sweet Italian sausage
1 teaspoon minced fresh rosemary
4 ounces (4 cups) baby arugula
¼ cup chopped blanched hazelnuts, toasted
1 tablespoon white wine vinegar
Ingredients
1 pound Yukon Gold potatoes, unpeeled, cut into 1½-inch pieces
2 fennel bulbs, stalks discarded, bulbs halved, cored, and cut into 1-inch wedges
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon table salt
½ teaspoon pepper, divided
1½ pounds sweet Italian sausage
1 teaspoon minced fresh rosemary
4 ounces (4 cups) baby arugula
¼ cup chopped blanched hazelnuts, toasted
1 tablespoon white wine vinegar
Ingredients
1 pound Yukon Gold potatoes, unpeeled, cut into 1½-inch pieces
2 fennel bulbs, stalks discarded, bulbs halved, cored, and cut into 1-inch wedges
3 tablespoons extra-virgin olive oil, divided
¾ teaspoon table salt
½ teaspoon pepper, divided
1½ pounds sweet Italian sausage
1 teaspoon minced fresh rosemary
4 ounces (4 cups) baby arugula
¼ cup chopped blanched hazelnuts, toasted
1 tablespoon white wine vinegar
Why This Recipe Works
Adding the sausages halfway through cooking the vegetables on an already-hot baking sheet helped them brown faster and ensured that they finished cooking at the same time as the vegetables.
Before You Begin
Serve the sausages with whole-grain mustard and sprinkle the salad with crumbled blue cheese, if desired.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes, fennel, 2 tablespoons oil, salt, and ¼ teaspoon pepper together on rimmed baking sheet. Roast until vegetables begin to brown, about 13 minutes.
- Remove sheet from oven and push vegetables to 1 half of sheet. Place sausages on now-empty side of sheet; return sheet to oven; and roast until sausages register 160 degrees, about 15 minutes. Sprinkle vegetables with rosemary.
- Toss arugula, hazelnuts, vinegar, remaining 1 tablespoon oil, and remaining ¼ teaspoon pepper together in bowl; season with salt to taste. Serve sausages and roasted vegetables with salad.
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