Gluten-Free Roasted Sausage, Peppers, and Fennel Recipe
We can’t get enough of this sweet ‘n’ savory gluten free sausage recipe. 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.
Roasted Sausage, Peppers, and Fennel
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.
Servings 6 people
Ingredients
- 2 red bell peppers seeded and sliced into 3⁄4-inch strips
- 2 yellow bell peppers seeded and sliced into 3⁄4-inch strips
- 2 orange bell peppers seeded and sliced into 3⁄4-inch strips
- 2 fennel bulbs cut into 1⁄2-inch slices, with 1⁄2 cup chopped fronds, for garnish
- 2 red onions sliced into 1⁄2-inch strips
- 3 cloves garlic minced
- 1⁄4 teaspoon crushed red pepper flakes
- 3 tablespoons balsamic vinegar
- 1⁄2 cup extra-virgin olive oil plus more for brushing the sausage
- 2 1⁄2 teaspoons kosher salt
- Freshly ground black pepper
- 2 tablespoons pine nuts for garnish
- 2 pounds gluten-free sweet Italian sausage
- 1⁄2 cup chopped fresh flat-leaf parsley for garnish (optional)
Instructions
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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.
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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.
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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.
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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.
Recipe Olivia Mack Anderson
Photographer Chelsea McNamara
5 Comments on “Gluten-Free Roasted Sausage, Peppers, and Fennel Recipe”
Looks good, but I won’t be making it any time soon. Too many ingredients and there are just the two of us, my husband and me.
Thanks for the feedback! It’s helpful to know you think there are too many ingredients (note that you CAN halve the recipe, and this is great for leftovers).
I have made this many times and as you say, halve the recipe since it’s only two of us. It’s tastiest made as written but I’ve used whatever color peppers I had and left out the fennel on occasion. It’s been delicious every time!
Thank you for writing and sharing with me!
This is delicious & I have made it many times. The leftovers are good for a few days.