You’ll have only one pan to wash plus, since it all happens in the oven, you’ll have some free time on your hands. Set the table, make it nice, then cook, relax and enjoy!
What you'll need: 12 oz red onion
12 oz fennel bulb
2 red bell peppers
4 sweet Italian sausages
2 oz baby spinach
2 tsp sherry vinegar
freshly ground pepper
Equipment: rimmed baking sheet
Recipe steps: 1. Prep vegetables
Preheat oven to 450°F. Trim, halve, and peel onion. Cut onion and fennel into ¾-inch wedges (reserve fennel fronds). Remove sides from bell peppers, leaving seeds and stems behind. Strip thyme leaves from stems.
Toss vegetables and thyme with 3 tablespoons oil on a rimmed baking sheet and season with salt and pepper. Pierce sausages in a few places with the tip of a knife and add to baking sheet.
Roast until vegetables are tender and sausages are cooked through, 20–25 minutes.
Preheat broiler. Broil sausages and vegetables until lightly charred, about 5 more minutes.
Transfer sausages to a cutting board. Add spinach to baking sheet, drizzle with vinegar and toss to combine. Slice sausages into thirds.
Transfer vegetables and sausages to a platter. Roughly chop fennel fronds and sprinkle over sausages and vegetables. Enjoy!