Categories: Meals
Ingredients
- 2 medium fennel bulbs, fronds reserved, bulbs halved through root end, thinly sliced lengthwise
- 1 small red onion, halved through root end, thinly sliced lengthwise
- 3 sprigs rosemary
- 4 tbsp. olive oil, divided, plus more for drizzling
- Kosher salt and black pepper
- 6 sweet Italian sausages
- 1 medium navel orange
- 1 tbsp. red wine vinegar
- Flaky sea salt
Directions
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Place a rack in the highest position in oven; preheat oven to 425. 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 black 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 through and fennel is tender and deeply browned in spots, 25 to 30 minutes.
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Meanwhile, coarsely chop reserved fennel fronds; 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 membrane. Add vinegar to orange segments and juice and toss to combine; season with kosher salt and pepper.
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Remove baking sheets 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.
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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.