Recipe: Sausage Apple Fennel Sheet Pan Dinner
6 tablespoons extra virgin olive oil
1/4 cup apple cider vinegar
kosher salt and fresh ground black pepper, to taste
1 pound hot italian sausage links
2 small fennel bulbs, sliced, fronds reserved
2 medium-sized apples, cut into one inch wedges
2 8.8 ounce pouches microwaveable ready-to-serve rice (such as Uncle Ben's Ready Rice)
Preheat oven to 375° F.
Lightly oil a large-rimmed baking sheet; set aside.
In a small bowl, whisk together oil, vinegar and salt and pepper. Toss the sausages, fennel and apples with the vinegar mixture
in a large bowl.
Mound the rice in the center of the prepared sheet pan. Top with sausages, fennel and apples, covering the rice completely. Drizzle
any of the remaining vinegar mixture that may be left in the bowl.
Bake in preheated oven for about 40 minutes or until sausages are cooked through and fennel and apples are golden and tender.
To serve, divide the vegetables, rice and sausages evenly among four plates. Finish plating by evenly
sprinkling a bit of fresh chopped fennel on top.