3 or 4 links pork sausage, cut into 3/4-inch pieces or 1 pound ground pork sausage
1 head broccoli, cut into small florets
1 fennel bulb, trimmed, cored, and cut into thin slices, about 1/4-inch thick
Salt and pepper
3 T. olive oil
2 t. whole-grain mustard
Finely grated zest and 1 t. of juice from one lemon
¼ t. red pepper flakes or cayenne (omit if you’re using spicy sausage or if you like a milder dish)
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 pepper flakes or cayenne if using. 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 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: Heat broiler, and place the pan under the broiler for a few minutes to crisp the sausage and slightly brown the broccoli and fennel in spots. Taste and add more salt, pepper, or lemon juice if needed. Serve warm or at room temperature.
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