I love recipes like this one. Let me explain. Of course I’m a fan of anything this colorful and flavorful. I’m also big on fennel. I know not everyone agrees, but I love it in all forms. It’s roasted and sweet here, and it’s key to the full depth of flavor in this roasted sausage, peppers, and onions. The biggest reason I adore this dish is because it’s beyond simple to make and results in something you can fancy up for a winter dinner party or pile into rolls for game day.
If you’re going for the dinner party angle, trust me when I say this will deliver. Make up a giant green salad, pour everyone who wants one a glass of red or white (from the bottle you’ll use to make this), and serve over creamy Parmesan polenta or garlic mashed potatoes, if that’s more your thing. Your guests are guaranteed to be happy, full, and asking for the recipe–three signs of a fantastic dinner party.
Need more dinner party inspo? Check out these recipes that are sure to hit all the right notes.
- pork tenderloin with blackberry-tomato sauce
- sheet pan spiced chicken with asparagus and potatoes
- roast salmon with sweet chipotle glaze
This easy as chopping vegetables recipe also makes for hearty game day fare, as well. Just buy your favorite sturdy sub/hoagie rolls (soft white hot dog buns are not ideal here) and pile in the sausage and peppers. Want to melt some provolone over the top? Go for it. Want to dip it into marinara? Here’s my go-to recipe. Put on your team’s jersey, gather your friends, grab a cold one, and serve up these roasted sausage and peppers while you cheer on your team.
Whether you serve these roasted sausages, peppers, and onions over polenta for a dinner party or stuffed into rolls on game day, this recipe is seriously easy and seriously comforting.
Roasted Sausages, Peppers, and Onions
from Ina Garten, Modern Comfort Food
2 large yellow onions, cut into 1/2-in. wide wedges through the core
2 large red bell peppers, seeded and cut into 1/2-in. strips
2 large orange bell peppers, seeded and cut into 1/2-in. strips
2 large poblano peppers, seeded and cut into 1/4-in. strips
1 medium fennel bulb, halved, cored, and sliced crosswise into 1/4-in. strips (here’s how)
6 cloves garlic, minced
1 tsp. dried oregano
salt and freshly-ground black pepper
1/4 c. plus 2 TBSP olive oil
2 lbs. sweet and/or hot Italian sausage
1 pint cherry tomatoes
1/3 c. dry white wine, such as Pinot Grigio (chicken stock, if preferred)
1/2 c. julienned fresh basil
freshly grated Parmesan, for serving
red pepper flakes, for serving
- Preheat oven to 400º F with racks evenly spaced.
- Put the onions, peppers, fennel, garlic, oregano, 1 tsp. salt, and 1 1/2 tsp. black pepper in a large (approx. 14 x 18) roasting pan. Toss with 1/4 c. olive oil.
- On a separate sheet pan, toss the sausages with remaining 2 TBSP olive oil and spread them out in one layers. Place both pans in the oven and roast for 20 minutes.
- Toss the vegetables and add the sausages to the roasting pan. Add the tomatoes and pour in the wine. Roast for another 25-30 minutes, turning the sausages to brown evenly.
- Remove from the oven. If serving over a polenta or potatoes, evenly divide the polenta/potatoes, sausages, and peppers into bowls. Sprinkle with basil, Parmesan, and red pepper flakes, as desired. If serving in rolls, sprinkle basil on top, toss, and dish up.
yield: 6-12 servings, depending on how you serve it