This sheet pan dinner is a simple way to bring a little rustic Italian feel to your table. Sausage, fennel, and potatoes roast together, making cleanup easy and flavor rich.
The Story Behind This Recipe
This recipe reminds me of easy weeknights when I want something warming but don’t want to fuss in the kitchen much. The fennel adds a hint of sweetness that pairs well with the savory sausage.
One pan meals like this are a great way to get dinner on the table fast without juggling pots and pans. Everything roasts together, which means the flavors mingle beautifully. I love the crispiness the potatoes get in the oven while the sausage juices mingle with the fennel.
I usually use sweet Italian sausage here, but spicy sausage works well if you want a bit of heat. Fennel can feel unusual at first, but when roasted it gets mellow and almost caramelized—definitely worth trying if you haven’t before.
Serve this with a simple green salad or some crusty bread to soak up the pan juices. It’s a relaxed dinner dish that feels like a little treat but takes almost no effort.
Cuisine: Italian
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients
- 4 Italian sausages (sweet or spicy, depending on preference)
- 2 medium fennel bulbs, sliced
- 1 lb baby potatoes, halved
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Step 1. Preheat your oven to 425°F (220°C).
- Step 2. In a large bowl, toss the sliced fennel and halved potatoes with olive oil, garlic, oregano, salt, and pepper.
- Step 3. Spread the vegetables on a large baking sheet in a single layer.
- Step 4. Nestle the Italian sausages among the vegetables.
- Step 5. Roast in the oven for 35-40 minutes, turning the vegetables and sausages halfway through cooking, until the sausages are cooked through and the potatoes are golden and tender.
- Step 6. Garnish with fresh parsley if desired before serving.
Tips for Success
- Use baby potatoes or fingerlings for quicker cooking and nice texture.
- If you want extra crispy sausages, finish under the broiler for 2-3 minutes watching carefully.
- Slice the fennel thinly so it roasts evenly and softens well.
- Toss the vegetables with the sausage drippings halfway through to add more flavor.
Variations & Substitutions
- Swap sausage for chicken thighs or pork chops if you want a different protein.
- Add sliced bell peppers or red onion for extra color and flavor.
- Sprinkle fennel seeds over everything before roasting for a stronger anise flavor.
- Use fresh rosemary instead of oregano for a different herb note.
