This delicious easy tray bake makes for a super simple week night meal.
|1 Pkg||(375 gr) Schneiders® Original Grill’ems Sausage, scored|
|1||bulb fennel, thinly sliced|
|1||small red apple, cored and quartered|
|1||small green apple, cored and quartered|
|10||small red Cipollini onions, peeled|
|1 cup||(250 mL) pancetta, diced small|
|1/3 cup||(75 mL) honey|
|2 tbsp||(30 mL) olive oil|
|3||sprigs of fresh thyme|
PREHEAT oven to 400 degrees.
LINE a baking sheet with parchment paper.
IN a large bowl drizzle honey and olive oil over fennel, apples and onions.
TOSS well to coat. Season with salt and pepper.
SCATTER coated vegetables onto baking sheet.
SPRINKLE pancetta over top.
ARRANGE sausages onto sheet over vegetables.
PLACE sprigs of time over top.
BAKE in oven on the middle rack for 22 to 25 minutes or until sausage reach and internal temperature of 165 degrees.
Serve with a side green salad and fresh bread
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