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
fresh thyme
4 sweet Italian sausages
2 oz baby spinach
2 tsp sherry vinegar
olive oil
coarse salt
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.

2. Roast vegetables
   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.

3. Roast
   Roast until vegetables are tender and sausages are cooked through, 20–25 minutes.

4. Broil
   Preheat broiler. Broil sausages and vegetables until lightly charred, about 5 more minutes.

5. Add spinach
   Transfer sausages to a cutting board. Add spinach to baking sheet, drizzle with vinegar and toss to combine. Slice sausages into thirds.

6. Finish
   Transfer vegetables and sausages to a platter. Roughly chop fennel fronds and sprinkle over sausages and vegetables. Enjoy!