Italian Fennel & Sausage Tray Bake
Recipe: #35369
August 03, 2020
Categories: Beans, Beef Sausage, Fennel, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, Green Beans, Beef Dinner, more
"From our Sunday newspaper The Sunday Times."
Ingredients
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 by Step Method
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
No special items needed.