Italian fennel & sausage tray bake
42 min·Italian
Italian fennel & sausage tray bake
Ingredients
- 2 fennel bulbs, cut into wedges
- 1 tbsp extra virgin olive oil
- 6 (about 64g each) gluten-free extra-lean beef sausages
- 400g can no-added-salt cannellini beans, rinsed, drained
- 250g cherry tomatoes, halved
- 1 tbsp chopped fresh rosemary leaves
- 80ml (1/3 cup) Massel Salt Reduced Chicken Style Liquid Stock
- 200g green beans
- Basil pesto, to serve (optional)
Instructions
3 steps
- 1
Preheat oven to 200C/180C fan forced. Place the fennel in a large baking dish or roasting pan and drizzle over oil. Bake for 25-30 minutes or until slightly golden.
30 min - 2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the sausages, turning often, for 2-3 minutes or just until browned.
3 min - 3
Add the cannellini beans, tomato, rosemary and stock to the dish. Stir to combine. Arrange sausages on top and bake for 10 minutes. Add green beans and bake for a further 5-7 minutes or until the sausages are just cooked through and green beans are just tender. Serve topped with dollops of pesto, if using.
17 min
Progress
0 / 3 steps
