Thursday, April 30, 2020

Sheet Pan Sausage and Fennel - Whole 30 and Keto

Believe it or not, we do try to eat healthy most of the time.  Jenna and Meg are back in Texas so I am trying a few new healthy meals this week.

Do y'all make Sheet Pan Meals?  Sheet Pan Meals are one of the current trends  - especially for easy meals.  I follow this young mom on Instagram, Natalie at Tastes Lovely.  Natalie has lost around     75 lbs with clean eating - mostly clean keto. She and her husband and their little family are so cute.

She recently posted this sheet pan meal....Sausage and Fennel with Broccoli.   I have never purchased fennel.  I have used dried fennel in recipes but never actually purchased fennel.  I watched Natalie's video on how to chop fennel.  When she mentioned it has a anise flavor, I almost bailed.  I don't like black licorice at all.  She said it gets very mild when roasted so I went for it.  I did fennel, broccoli and a smoked sausage I had gotten at Sam's.  You could use any vegetable if you don't have broccoli.

I thought it was amazing.  I only bought one fennel bulb but I totally wanted more.   It was wonderful and so easy with very little prep and very little clean up.


Sheet Pan Sausage and Fennel - Whole 30 and Keto (adapted from Tastes Lovely)

1 lb sausage - I used beef from Sam's but any sausage will work
2 fennel bulbs - chopped off the green end, cut in half, take out core and slice in chunks
1 head of broccoli, cut into florets (or any vegetable you have on hand)
2 Tbsp olive oil
salt and pepper

Preheat oven to 425.  Line a rimmed baking sheet with parchment paper (for easy clean up).  Toss the sliced fennel in 1 Tbsp olive oil and spread an even layer on one end of the baking sheet.  Season with salt and pepper.  Place the sausage on top of the fennel.  Toss the chopped broccoli in 1 Tbsp olive oil.  Spread evenly on the other end of the pan.  Season with salt and pepper.  Bake for 25 - 35 minutes or until fennel and broccoli are soft with crispy edges.  Flip the sausage at about 15 minutes into cooking.  Serve warm with favorite mustard - I used a flavorful brown mustard.

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