We’re no stranger to roasted vegetables here at Roxie Ginger, but it’s fun to see the different combinations that can come together and taste amazing. Carrots and dill never seemed to make much sense to me once upon a time, and what do you know – they sing together in perfect harmony.
On a grocery run this week, we found a really interesting sounding package of chicken sausage stuffed with spinach and gruyere and decided to give it a shot. I head scratched for a bit to think of what would be a good accompaniment. For me, sausage always matches with potatoes, but catching in the corner of my eye was a pretty head cauliflower and I thought, “well don’t you look interesting.”
This is a really simple recipe good for a busy night. While individual ingredient tastes wonderful on its own, but the combination of all three goes together like bread and butter. Or cauliflower and fennel and chicken sausage. Whatever you prefer.
What you’ll need:
- Cauliflower – 1 head, cut into florets
- Fennel – 1 bunch, roughly dice the bulb and fronds
- Garlic – 2 cloves, minced
- Chicken Sausage Links – 10 oz. (we used Trois Petits Cochons) (http://3pigs.com/products/sausages/chicken-sausage)
- Olive Oil – 1/2 cup
- Sea Salt – to taste
- Pepper – to taste
- Preheat your oven to 425 degrees.
- Arrange your cauliflower, fennel and garlic on a baking sheet. Drizzle olive oil, salt and pepper over the ingredients and toss with a fork so everything is evenly coated. Bake for 20-25 minutes until cauliflower is light brown on the top.
- While the veggies are in the oven, you will heat your chicken sausage on the stovetop until its cooked or heated all the way through.
- Everything should come out right around the same time. Plate the vegetables with the warm sausage and serve immediately.