Sliced fennel and leeks tossed in herbs, roasted in white wine with italian sausages nestled in. The fennel and leeks start to soften and caramelize while the sausage soaks up all the flavor and crisps up just right. So darn easy and delicious.

INGREDIENTS

1 leek, halved and sliced
1 fennel, cored and sliced
1/2t salt
1/2t black pepper
1/2t thyme
2t sage
1/8t nutmeg
3-4T olive oil
1c white wine
2 italian sausages (I like aidell’s)

INSTRUCTIONS

Preheat oven to 425°F.

In an 9×13 (or equivalent) baking dish, toss the fennel and leek with salt, pepper, thyme, sage, nutmeg and olive oil. Evenly spread out in the dish then pour wine in and nestle in the sausages. Roast for 20 minutes, give the veg a stir and flip the sausages over then roast for another 20 minutes.

ENJOY!