Lemony Roasted Radicchio, Fennel, and Root Vegetables with Sausage

Name: Lemony Roasted Radicchio, Fennel, and Root Vegetables with Sausage
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 2 pieces Fennel Bulb (2 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced into ½‐inch wedges); 1 lb Red Potato (1 pound red potatoes, unpeeled, cut into ¾‐inch pieces); 1 piece Radicchio (1 head radicchio (10 ounces), halved, cored, and cut into 2‐inch wedges); 8 pieces Shallots (8 shallots, peeled and halved); ¼ cup Extra Virgin Olive Oil (¼ cup extra-virgin olive oil, divided); 6 cloves Garlic (6 garlic cloves, peeled); 1 tsp Rosemary (1 teaspoon minced fresh rosemary or ¼ teaspoon dried); 1 tsp Granulated Sugar (1 teaspoon sugar); ¾ tsp Table Salt (¾ teaspoon table salt); ¼ tsp Black Pepper (¼ teaspoon pepper); 1 lb Italian Sausage (1 pound sweet or hot italian sausage); ¼ cup Basil (¼ cup chopped fresh basil); ¼ cup Chives (¼ cup minced fresh chives); 3 tbsp Lemon Juice (3 tablespoons lemon juice); 1 tbsp Water (1 tablespoon water)

Roasted fennel, red potatoes, radicchio, and shallots with Italian sausage, finished with a bright lemon-herb dressing.

55 minItalian

Servings4

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Ingredients

For 4 servings

Fennel Bulb2 pieces · 2 fennel bulbs, stalks discarded, bulbs halved, cored, and sliced into ½‐inch wedges
Red Potato1 lb · 1 pound red potatoes, unpeeled, cut into ¾‐inch pieces
Radicchio1 piece · 1 head radicchio (10 ounces), halved, cored, and cut into 2‐inch wedges
Shallots8 pieces · 8 shallots, peeled and halved
Extra Virgin Olive Oil¼ cup · ¼ cup extra-virgin olive oil, divided
Garlic6 cloves · 6 garlic cloves, peeled
Rosemary1 tsp · 1 teaspoon minced fresh rosemary or ¼ teaspoon dried
Granulated Sugar1 tsp · 1 teaspoon sugar
Table Salt¾ tsp · ¾ teaspoon table salt
Black Pepper¼ tsp · ¼ teaspoon pepper
Italian Sausage1 lb · 1 pound sweet or hot italian sausage
Basil¼ cup · ¼ cup chopped fresh basil
Chives¼ cup · ¼ cup minced fresh chives
Lemon Juice3 tbsp · 3 tablespoons lemon juice
Water1 tbsp · 1 tablespoon water

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Steps

1Adjust oven rack to middle position and heat oven to 450 degrees. Toss 2 halved, cored, and sliced fennel bulbs; 1 pound unpeeled red potatoes, cut into ¾‐inch pieces; 1 head radicchio, halved, cored and cut into 2‐inch wedges; 8 peeled and halved shallots; 1 tablespoon extra-virgin olive oil; 6 peeled garlic cloves; 1 teaspoon minced fresh (or ¼ teaspoon dried) rosemary; 1 teaspoon sugar; ¾ teaspoon table salt; and ¼ teaspoon pepper together in bowl. Spray rimmed baking sheet with vegetable oil spray.
2Spread vegetables, excluding radicchio, into single layer on prepared sheet. Roast for 10 minutes. Push vegetables to sides of sheet and arrange radicchio wedges, cut side down, in center. Place 1 pound sweet or hot Italian sausage on top of vegetables around perimeter of sheet and roast for 10 minutes. Rotate sheet; flip sausages; and continue to roast until sausages register 160 degrees and vegetables are tender and golden brown, 10 to 15 minutes longer.
3Transfer sausages to cutting board and cut into 1‐inch pieces; return to sheet. Transfer garlic cloves to cutting board and smash into paste using flat side of chef’s knife. Whisk ¼ cup chopped basil, ¼ cup minced chives, 3 tablespoons lemon juice, 1 tablespoon water, garlic paste, and remaining 3 tablespoons extra-virgin olive oil in bowl until combined. Drizzle half of dressing all over vegetables and sausages on sheet. Serve, seasoning with salt and pepper to taste, and passing remaining dressing separately.