SERVES 6 We can’t get enough of this sweet ‘n’ savory recipe by Olivia Mack Anderson. We’re so convinced you’ll feel the same, we advise against inviting six people to the table when you make it, because you’re going to want leftovers. Skip the sausage, and you’ve got a tasty vegetarian dish, but don’t omit the pine nuts; they take this dish over the top.

2 red bell peppers, seeded and sliced into ¾-inch strips

2 yellow bell peppers, seeded and sliced into ¾-inch strips

2 orange bell peppers, seeded and sliced into ¾-inch strips

2 fennel bulbs, cut into ½-inch slices, with ½ cup chopped fronds, for garnish

2 red onions, sliced into ½-inch strips

3 cloves garlic, minced

¼ teaspoon crushed red pepper flakes

3 tablespoons balsamic vinegar

½ cup extra-virgin olive oil, plus more for brushing the sausage

2½ teaspoons kosher salt

Freshly ground black pepper

2 tablespoons pine nuts, for garnish

2 pounds gluten-free sweet Italian sausage

½ cup chopped fresh flat-leaf parsley, for garnish (optional)

Preheat the oven to 475°F. In a large bowl, combine the peppers, fennel, onions, garlic, red pepper flakes, vinegar, olive oil, salt, and a few grinds of pepper. Toss well to combine, then massage the oil and garlic onto the vegetables.

Toast the pine nuts in a small dry sauté pan over medium heat, shaking frequently, until the nuts are light brown, about 5 minutes. Immediately transfer to a small bowl.

Distribute the vegetables in one layer on two rimmed baking sheets and roast for 10 minutes. Top the vegetables with the sausages, brush the sausages with olive oil, and roast for 30 minutes more, turning the sausages halfway through.

Set the broiler to high and broil the sausages and veggies until the sausages begin to brown and crisp, about 3 minutes. Transfer the vegetables and sausages to a serving platter, garnish with the pine nuts, chopped fennel fronds, and parsley, and serve.

Photography Chelsea McNamara / Styling Astrid Chastka