Whenever dinner needs to be quick and easy, some roasted veggies are always a good idea. You just throw everything onto a baking sheet or into a casserole dish, season it well, and then the oven does the rest. This dish here – Oven-Roasted Fennel, Leek, Beans & Sausages – is no different. Everything goes into the casserole dish, into the oven, and a short time later you have a delicious dinner without much effort.
We love simple oven dishes that don’t require a lot of work. At the end of the day hardly anybody wants to spend ages in the kitchen to get something to eat. On weekday evenings, we prefer quick and easy meals. On weekends, we might be able to make something a little more elaborate, but if we have to be up early the next morning, we don’t like spending all evening at the stove.
Admittedly, as described in the recipe, even this simple one takes a little longer because we used dried beans instead of canned beans. You have to soak them for several hours the day before and then cook them for quite a while before you can use them in the recipe. In our case, this isn’t a problem because we work from home and it’s easy to cook some beans on the side while working on other things. If you don’t have the time or opportunity for that, you can, of course, use canned beans. Absolutely not a problem to skip that step.
With other roasted veggie recipes, we would normally recommend throwing everything onto a large baking sheet. However, here you should use a slightly larger casserole dish to roast the veggies and sausages. To make sure everything cooks properly and the veggies don’t come out of the oven too dry, we use some veggie broth, which would evaporate quickly on a large baking sheet. Fennel, leeks, and beans don’t release enough liquid on their own to compensate for that.
If you like your veggies cooked in a rich sauce, you probably won’t be thrilled with this recipe here. You can, of course, add a little more broth to the casserole dish, but we would actually recommend serving the dish with some sour cream or a yogurt-based sauce alongside the veggies. That’s what we always do, at least – sour cream usually complements roasted veggies like this one really well.
One last tip – it’s also mentioned in the recipe. Depending on the size/thickness of the sausages you use for this dish, you might need to adjust the roasting time or even brown the sausages briefly separately. In our case, this wasn’t necessary, but you never know. You should definitely check the sausages towards the end of the roasting time to see how well cooked they are and make sure they are completely cooked through before serving. A little pink is ok, but they should not be raw in any spots. You can easily check this by cutting into them or using a thermometer – a temperature of at least 71°C (160°F) is ideal.
If you want to avoid any problems here, you could also squeeze the sausage meat out of the casings and form small meatballs. These will certainly be cooked through after the time specified in the recipe. We’ve done this with other dishes before, and it’s always worked perfectly.
A recipe where this works very similarly is our Easy Oven Veggies with Bratwurst. It’s not strictly an oven-baked dish, since the sausage meatballs are browned beforehand, but it’s pretty close. In any case, it’s a simple and delicious dinner with plenty off veggies and sausages.
If you prefer a vegetarian dinner, you could also try our Roasted Cauliflower & Chickpea Oven Veggies. It’s also a straightforward oven-baked dish, and the Garam masala makes the veggies taste especially delicious. Highly recommended!
INGREDIENTS / ZUTATEN
(4 servings)
9 oz. (250g) white giant beans (dried)
1 large fennel bulb, sliced
4-5 tbsp. good olive oil, divided
1 tsp. fennel seeds, crushed
1/2 tsp. dried thyme
salt, pepper
1/2 leek, cut into rings
2-3 sprigs of flat-leaf parsley, chopped
1 organic blood orange, juice & zest
1/2 cup (120ml) veggie stock
14 oz. (400g) coarse bratwurst sausages
some sour cream to serve
(4 Portionen)
250g weiße Riesenbohnen (getrocknet)
1 großer Fenchel, in Scheiben geschnitten
4-5 EL gutes Olivenöl, aufgeteilt
1 TL Fenchelsamen, zerstoßen
1/2 TL Thymian
Salz, Pfeffer
1/2 Lauch, in Ringen
2-3 Stängel glatte Petersilie, gehackt
1 Bio-Blutorange, Saft & Abrieb
120ml Gemüsebrühe
400g grobe Bratwürste
etwas Schmand zum Servieren
DIRECTIONS / ZUBEREITUNG
1. Soak the white beans in plenty of water the night before (at least 10-12 hours). The next day, cook them in a good amount of water according to the package instructions – our big white beans had to cook for about 2 hours. Drain and set aside.
2. Next, prepare the veggies. Clean the fennel bulb and cut it into 1cm thick slices. Cut the leek into rings, rinse well and let drain. Crush the fennel seeds. Wash and drain the parsley, then chop coarsely. Zest and juice the orange.
3. Preheat the oven to 180°C (350°F) fan-forced. Place the fennel in a large baking dish or on a baking tray – if possible, in a single layer with nothing overlapping. Drizzle the fennel with about 1-2 tablespoons of olive oil, then sprinkle with the crushed fennel seeds and thyme. Season with salt and pepper. Roast the fennel in the preheated oven for about 15 minutes.
4. Remove the fennel from the oven and flip it. Mix the beans with the leek and parsley, and distribute this mixture evenly on top of the fennel. Sprinkle everything with the blood orange zest. Mix the veggie stock and blood orange juice and pour this over the veggies. Finally, place the sausages on the veggies, drizzle everything with 2-3 tablespoons of olive oil, and roast everything in the oven for another 25-30 minutes. Flip the sausages once and roast for another 15 minutes, or until the sausages are cooked through. Serve the veggies and sausages with a little sour cream and some bread on the side, if desired.
Note: If using very thick sausages, you may need to fry them briefly if they are not cooked through after the suggested roasting time. The beans and veggies should not be roasted until the end of eternity just because the sausages need longer.
1. Die weißen Bohnen am Vorabend in genügend Wasser einweichen (min. 10-12 Stunden). Am nächsten Tag dann in ausreichend Wasser nach Packungsanleitung kochen – unsere Riesenbohnen mussten 2 Stunden köcheln. Abgießen und zur Seite stellen.
2. Das Gemüse vorbereiten – den Fenchel säubern und in etwa 1cm breite Scheiben schneiden. Den Lauch in Ringe schneiden, gut durchspülen und dann abtropfen lassen. Die Fenchelsamen grob zerstoßen. Die Petersilie waschen, abtropfen lassen und dann grob hacken. Die Schale der Orange abreiben und dann entsaften.
3. Den Ofen auf 180°C (350°F) Umluft vorheizen. Den Fenchel in eine große Auflaufform legen – nach Möglichkeit in einer einzigen Schicht, bei der nichts überlappt. Etwa 1-2 EL Olivenöl darüber träufeln, dann die zerstoßenen Fenchelsamen und den Thymian darüberstreuen. Mit Salz und Pfeffer würzen. Den Fenchel für etwa 15 Minuten im vorgeheizten Ofen rösten.
4. Den Fenchel aus dem Ofen nehmen und einmal wenden. Die Bohnen mit Lauch und Petersilie vermischen und dann auf dem Fenchel verteilen. Alles mit dem Abrieb der Blutorange bestreuen. Gemüsebrühe und Saft der Blutorange vermischen und über das Gemüse gießen. Zum Schluss noch die Bratwürste auf dem Gemüse verteilen, alles mit 2-3 EL Olivenöl beträufeln und dann noch einmal 25-30 Minuten im Ofen rösten, die Bratwürsten einmal wenden und weitere 15 Minuten rösten bzw. bis die Bratwürste durchgegart sind. Gemüse und Bratwürste mit etwas Schmand und eventuell etwas Brot servieren.
Hinweis: Wer dicke Bratwürste verwendet, muss die Würste eventuell kurz anbraten, wenn sie nach der Backzeit noch nicht durch sind – Bohnen und Gemüse sollten nicht bis in alle Ewigkeit durchrösten, nur weil die Würste länger brauchen.
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Here is a version of the recipe you can print easily.
Description
A delicious and easy-to-prepare oven dish we love to do in winter – Oven-Roasted Fennel, Leek, Beans & Sausages. So tasty and good!
9 oz. (250g) white giant beans (dried)
1 large fennel bulb, sliced
4–5 tbsp. good olive oil, divided
1 tsp. fennel seeds, crushed
1/2 tsp. dried thyme
salt, pepper
1/2 leek, cut into rings
2–3 sprigs of flat-leaf parsley, chopped
1 organic blood orange, juice & zest
1/2 cup (120ml) veggie stock
14 oz. (400g) coarse bratwurst sausages
some sour cream to serve
1. Soak the white beans in plenty of water the night before (at least 10-12 hours). The next day, cook them in a good amount of water according to the package instructions – our big white beans had to cook for about 2 hours. Drain and set aside.
2. Next, prepare the veggies. Clean the fennel bulb and cut it into 1cm thick slices. Cut the leek into rings, rinse well and let drain. Crush the fennel seeds. Wash and drain the parsley, then chop coarsely. Zest and juice the orange.
3. Preheat the oven to 180°C (350°F) fan-forced. Place the fennel in a large baking dish or on a baking tray – if possible, in a single layer with nothing overlapping. Drizzle the fennel with about 1-2 tablespoons of olive oil, then sprinkle with the crushed fennel seeds and thyme. Season with salt and pepper. Roast the fennel in the preheated oven for about 15 minutes.
4. Remove the fennel from the oven and flip it. Mix the beans with the leek and parsley, and distribute this mixture evenly on top of the fennel. Sprinkle everything with the blood orange zest. Mix the veggie stock and blood orange juice and pour this over the veggies. Finally, place the sausages on the veggies, drizzle everything with 2-3 tablespoons of olive oil, and roast everything in the oven for another 25-30 minutes. Flip the sausages once and roast for another 15 minutes, or until the sausages are cooked through. Serve the veggies and sausages with a little sour cream and some bread on the side, if desired.
Notes
If using very thick sausages, you may need to fry them briefly if they are not cooked through after the suggested roasting time. The beans and veggies should not be roasted until the end of eternity just because the sausages need longer.
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