Sheet pan–roasted Italian sausages with radicchio, fennel, and pear

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, <600 Calories

2 Servings, 560 Calories/Serving

35–50 Minutes

In an easy-to-make and clean-up dish, we roast sausages with vegetables and fruit on a single sheet pan so the flavors meld. A custom lemon vinaigrette and parsley-pecan pesto provide bursts of brightness.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 head organic radicchio
1 organic fennel bulb
1 organic navel or other orange
1 organic d’Anjou or other pear
Sunbasket lemon vinaigrette (fresh lemon juice - onion - fresh garlic - Dijon mustard - porcini powder)
2 fresh mild Italian pork sausages (about ¼ pound each)
4 or 5 sprigs organic fresh flat-leaf parsley
Sunbasket parsley-pecan pesto (EVOO - pecans - fresh parsley - fresh garlic - kosher salt - black pepper)

Nutrition per serving

Calories 560, Total Fat 38g (49% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 35mg (12% DV), Sodium 1000mg (43% DV), Total Carb. 36g (13% DV), Fiber 8g (29% DV), Total Sugars 18g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Tree Nuts (pecan)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables and fruits

Heat the oven to 425°F.

Cut the radicchio in half lengthwise, then cut each half into 3 wedges.
Cut the fennel lengthwise into ½-inch-thick wedges.
Using your hands or a sharp knife, peel the orange; cut the fruit crosswise into ½-inch-thick slices. Discard any seeds.
Peel the pear, if desired; core and cut into ½-inch-thick slices.

In a large bowl, stir together the radicchio, fennel, orange, pear, lemon vinaigrette, and 1 tablespoon [2 TBL] oil. Season generously with salt and pepper.
On a sheet pan, spread the vegetables and fruits in an even layer.

Prep the sausages

Pat the sausages dry with a paper towel; prick in a few places with a fork.

On the pan with the vegetables and fruits, nestle in the sausages. [On a 2nd sheet pan, place the sausages.]

Roast the vegetables, fruits, and sausages

Roast until the vegetables and fruits are starting to soften and the sausages are browned but not yet cooked through, 10 to 12 minutes. Remove the pan from the oven. Stir the vegetables and fruits, turn the sausages, and continue roasting until the vegetables and fruits are tender and the sausages are cooked through, 10 to 15 minutes longer. Remove from the oven and season to taste with salt and pepper.
While the vegetables, fruits, and sausages cook, prepare the garnish.

Prep the garnish

Strip the parsley leaves from the stems; coarsely chop the leaves.

Serve

Transfer the vegetables and fruits to individual plates and top with the sausages. Drizzle over the pesto, garnish with the parsley, and serve.

Kids Can!

Peel the orange with their hands.
Stir the vegetable-fruit mixture with the vinaigrette.
Strip the parsley leaves.
Drizzle the pesto.
Garnish with the parsley.

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