Roasted Cauliflower and Fennel with Sausage

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Servings: 4 Prep: 20 min Cook: 25 min Dairy Free Gluten Free Paleo Cook for One Oven Sheet Pan Recipe Simple Added 7 months ago Updated 7 months ago

Missing nutrition data for: Parchment Paper, Cauliflower, Fennel Bulbs, Ranch Dressing

Roasted Cauliflower and Fennel with Sausage

Ingredients

parchment paper ⚠

6 tablespoons extra virgin olive oil, or fat of choice

1 head cauliflower ⚠

2 fennel bulbs ⚠

1 pound sausage links

1 tablespoon minced garlic

¾ teaspoon sea salt, plus more to taste

1 teaspoon paprika

½ cup ranch dressing, optional ⚠

Instructions

1. Preheat oven to 400F. Line a baking sheet with parchment paper. Separate cauliflower into florets. Cut fennel into 1 inch chunks. Slice sausage into discs.

2. In a bowl, toss the cauliflower, fennel, and sausage with the garlic, oil, salt, and paprika.

3. Arrange in a single layer on the baking sheet. Roast in the oven for 20-25 minutes, using a spatula to turn veggies and sausage after about 10 minutes.

4. Serve with a generous side of ranch dressing.

Per serving incomplete

16476

Cal

Carbs

1921g

Fat

25g

Protein

Carbs 0%

Fat 99%

Protein 1%