Italian Fennel & Sausage Tray Bake

4
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (354.7 g)
  • Calories 316.6
  • Total Fat - 22.3 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 152.4 mg
  • Sodium - 261.9 mg
  • Total Carbohydrate - 16.3 g
  • Dietary Fiber - 6.1 g
  • Sugars - 6.4 g
  • Protein - 14.8 g
  • Calcium - 430.3 mg
  • Iron - 6.1 mg
  • Vitamin C - 27.4 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200°C/180°C fan forced.

Step 2

Place the fennel in a large baking dish or roasting pan and drizzle over oil and bake for 25-30 minutes or until slightly golden.

Step 3

Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat and cook the sausages, turning often, for 2-3 minutes or just until browned.

Step 4

Add the cannellini beans, tomato, rosemary and stock to the dish and stir to combine and arrange sausages on top and bake for a further 10 minutes and then 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.

Step 5

Serve topped with dollops of pesto, if using.

Tips & Variations


No special items needed.

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