1 small bulb fennel, cored and sliced into ¼" thick wedges
1 tbsp olive oil
kosher salt and black pepper
3 Italian chicken sausages cut into ½" pieces on the bias
14.5 oz can fire roasted crushed tomatoes
1 small clove garlic, minced
½ tsp oregano
Instructions
Pre-heat oven to 425 degrees. Lay peppers and fennel on a baking sheet and toss with olive oil salt and pepper to coat. Roast in oven for 15-18 minutes until beginning to caramelize. Add chicken sausage to the baking sheet and continue cooking for 6-8 minutes until warmed through and beginning to brown at edges.