adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Italian fennel and sausage tray bake recipe
Italian fennel and sausage tray bake recipe
0 Likes
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Make a quick and healthy winter dinner with a low-calorie vegetable-loaded tray bake.
Ingredients:
  • 2 fennel bulbs, cut into wedges
  • 6 (about 64g each) gluten-free extra-lean beef sausages
  • 400g can no-added-salt cannellini beans, rinsed, drained
  • 250g cherry tomatoes, halved
  • 20.00 ml chopped fresh rosemary leaves
  • 80ml (1/3 cup) Salt Reduced Chicken Style Liquid Stock
  • 200g green beans
  • Basil pesto, to serve (optional)
Instructions:
  • Preheat the oven to 200C/180C fan forced. Arrange the fennel in a baking dish, then drizzle with oil. Bake for 25-30 minutes until slightly golden brown.
  • Spritz a sizable non-stick frying pan with oil and heat on medium-high. Sear the sausages, flipping occasionally, for 2-3 minutes until nicely browned.
  • Combine the cannellini beans, tomato, rosemary, and stock in the dish, stirring well. Place the sausages on top and bake for 10 minutes. Add green beans and bake for an additional 5-7 minutes, until the sausages are cooked through and the green beans are tender. Serve with dollops of pesto, if desired.

Similar Recipes