Yves Veggie Sausage and Fennel Sheet Pan Dinner

Yves Veggie Sausage and Fennel Sheet Pan Dinner

I think of tray bakes as equations, except at the end of this particular piece of addition, you get dinner! Ideally you want a protein, a starch, some vegetables and some kind of sauce or dressing. Once you know the equation, you can really change up the elements as you like. Just remember that not everything needs to go in the oven at the same time. If you’ve got an ingredient that needs more time – sweet potatoes, for example – put that in first and then add your quick-cooking bits later. As long as everything gets a chance to hang out together in the oven it will all be good.

Wanting to create a hearty but vegetarian version of this easy dinner, I turned to Yves Spicy Italian Veggie Sausages. Once everything is sliced, the work is really done. Just give your potatoes a little head start and then everything goes in. I love the zesty sausages against the sweet, juicy tomatoes and the dressing brings it all together. You could easily swap different veggies depending on what you’ve got on hand.

And of course it’s a good feeling to finish dinner and know you’ve only got one pan to clean.

Yves Veggie Sausage and Fennel Sheet Pan Dinner

serves 4

Ingredients

  • 8 small potatoes, sliced into thirds
  • 1 head of fennel, trimmed and sliced into 1-inch strips
  • 3 tablespoons olive oil, divided
  • 4 Yves Spicy Italian Veggie Sausages, cut into 1 ½ inch slices
  • 15 – 20 cherry tomatoes
  • 8 black olives, pitted
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons red wine vinegar
  • 1 tablespoon olive oil

Method

Preheat the oven to 400 degrees F.

In a large bowl, toss potatoes and fennel in 1 ½ tablespoons of olive oil. Spread them out on a rimmed baking dish and place in the oven and bake for 10 minutes.

In that same bowl, toss the tomatoes, the sliced sausages and the olives in 1 ½ tablespoons of olive oil. Remove the baking sheet from the oven. Arrange the tomatoes, sausages and olives around the potatoes and fennel and place the tray back in the oven. Bake for 20 minutes or until the tomatoes have puckered and the sausages are starting to brown. Remove from the oven.

In a small bowl, whisk together the mustard, vinegar and olive oil. Drizzle the dressing over your tray bake and serve.

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