Sheet Pan Dinner: Sausage and Rapini

Ingredients:

• 4 raw sweet Italian sausages (about 340 g), casings removed, meat cut into pieces
• 1 medium fennel root, trimmed, halved lengthwise and thinly sliced
• 3 tbsp. l. olive oil
• 1 teaspoon coarse salt
• 1 small bunch rapini (about 340 g), tough ends trimmed
• 1 clove garlic, thinly sliced
• 1/4 tsp red pepper flakes

Preparation:

1. Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper. Place the fennel on the prepared baking sheet and toss with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Push the fennel to one side of the baking sheet and roast until it begins to soften, about 20 minutes.
2. Remove the baking sheet from the oven and arrange the ground beef pieces in an even layer in the center. In a medium bowl, combine the rapini with the chopped garlic, red pepper flakes, the remaining 2 tablespoons of olive oil, and 1/2 teaspoon of salt. Spread the mixture in an even layer on the empty side of the baking sheet.
3. Bake until the fennel and rapini are tender and charred in spots, and the sausage is cooked through, about 15 more minutes. Before serving, toss the vegetables and sausage with any juices on the baking sheet.