1 whole bulb
1/2 small(s)
12 ounce(s)
3 Tbsp(s)
1/2 tsp(s)
234 g
42 g
3 g
Preheat oven to 425 F. Grease a sheet pan with some of the avocado oil.
Halve and thinly slice the fennel bulb, reserve the fronds.
Place sliced fennel and red onion on the sheet pan. Drizzle with remaining oil and sprinkle with sea salt. Toss to coat.
Place pre-cooked sausages over fennel-onion mixture. Prick sausages with a fork.
Transfer to oven and roast for 25-30 minutes.
Chop fennel fronds and scatter over sausages.
Serve.
0 Servings Fruits / 1.5 Servings Vegetables
Calories: 373
Omega-6 / Omega-3 ratio: 20 : 1
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