Name: This One-Pan Lazy Sunday Bake Practically Makes Itself
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 pound tiny or peewee potatoes, preferably a mix of red and yellow, scrubbed and quartered; 1 fennel bulb, cut into 3/4-inch-thick wedges (reserve fronds for garnish); 1 medium red onion, cut into 3/4-inch-thick wedges; 1 orange, red, or yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces; 3 tablespoons extra-virgin olive oil; 1 tablespoon store-bought or homemade Italian seasoning; 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 4 cloves garlic, finely chopped; 1 pound mild or hot Italian sausage links; 1 tablespoon fresh lemon juice; 1 tablespoon chopped fresh fennel fronds or flat-leaf parsley, optional

This One-Pan Lazy Sunday Bake Practically Makes Itself

This lazy Sunday bake recipe combines juicy sausages, rich potatoes, and tender vegetables in an easy dump-and-bake dinner with deep roasted flavor.

40 min total 10 min prep 30 min cook 6 415 cal

Instructions

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1 Adjust the oven rack to the lowest position.
2 In a 9x13-inch baking pan, toss the potatoes, fennel, red onion, bell pepper, oil, Italian seasoning, salt, pepper, and garlic until the vegetables are well coated. Spread into an even layer, then nestle the sausages into vegetables.
3 Bake until the vegetables are tender and the sausage registers at least 160 to 170°F on an instant-read thermometer inserted into the thickest parts, 30 to 35 minutes.
4 Carefully transfer the sausages to a cutting board and cut crosswise into 2-inch pieces. Stir the sliced sausage and lemon juice into the vegetables. Garnish with chopped fennel fronds or parsley, if desired, and serve. Refrigerate leftovers in an airtight container for up to 3 days. Love the recipe? Leave us stars and a comment below!