Put Healthy Living fennel-sausage on the menu with our Italian Sausage Sheet-Pan Supper! This fennel-sausage dish is ready to serve in just 45 minutes.
What You Need
Original recipe yields 4 servings
1 large fennel bulb (1 lb.)
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
2 cups cherry tomatoes
1 can (15 oz.) cannellini beans, rinsed
6-1/2 oz. (1/2 of 13-oz. pkg.) OSCAR MAYER Natural Uncured Italian Style Herb Sausage, cut diagonally into 1/2-inch-thick slices
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Let's Make It
Heat oven to 400ºF.
Cut stalks and fronds from top of fennel bulb. Chop enough of the fronds to measure 1 Tbsp.; reserve for later use. Discard stalks and remaining fronds. Trim root end of fennel; remove and discard any tough or discolored outer layers. Cut fennel bulb lengthwise in half; remove and discard fibrous core. Cut remaining fennel into 1/4-inch-thick slices; place in medium bowl. Add 2 Tbsp. dressing; mix lightly.
Line 15x10x1-inch pan with foil; spray with cooking spray. Spread fennel mixture onto half the prepared pan. Bake 15 min. Meanwhile, toss tomatoes and beans with 2 Tbsp. of the remaining dressing.
Drizzle fennel with remaining dressing; stir until evenly coated while keeping fennel on same side of pan. Add tomato mixture and sausage to other side of pan.
Bake 10 to 15 min. or until fennel is tender. Sprinkle with reserved chopped fennel fronds.
Prepare using OSCAR MAYER Selects Uncured Smoked Roasted Tomato & Onion Sausage.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.