Why This Recipe Works

Just mention radicchio and you can count us in. Bittersweet and beautiful, this multicolored lettuce cousin claims the spotlight here in the midst of a medley of vegetables and hearty Italian sausage. This recipe features a whole head of radicchio cut into substantial wedges plus peppery fennel, creamy potatoes, and aromatic shallots—an intriguing balance of flavors and textures. For the seasoning, we toss the vegetables with oil, whole garlic cloves, rosemary, and bit of sugar (to encourage browning). We realized our goal of roasting everything on one sheet pan by figuring out the timing and placement on the pan for each element. We roast the fennel, potatoes, and shallots first to give them a head start; then, we move them to the sides of the pan and place the radicchio in the empty center and the sausage on top of the vegetables. Placing smoky, herby Italian sausages on top of the vegetables allows the meat’s flavorful juices to drip down so that the vegetables take on a savory richness. We drizzle the whole shebang with a bright, lemony dressing that we enhance with the roasted garlic from our sheet pan (after smashing it into a paste).

Before You Begin

When coring the radicchio, leave just enough core to hold each wedge together.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Toss 2 halved, cored, and sliced fennel bulbs; 1 pound unpeeled red potatoes, cut into ¾‐inch pieces; 1 head radicchio, halved, cored and cut into 2‐inch wedges; 8 peeled and halved shallots; 1 tablespoon extra-virgin olive oil; 6 peeled garlic cloves; 1 teaspoon minced fresh (or ¼ teaspoon dried) rosemary; 1 teaspoon sugar; ¾ teaspoon table salt; and ¼ teaspoon pepper together in bowl. Spray rimmed baking sheet with vegetable oil spray.

Spread vegetables, excluding radicchio, into single layer on prepared sheet. Roast for 10 minutes. Push vegetables to sides of sheet and arrange radicchio wedges, cut side down, in center. Place 1 pound sweet or hot Italian sausage on top of vegetables around perimeter of sheet and roast for 10 minutes. Rotate sheet; flip sausages; and continue to roast until sausages register 160 degrees and vegetables are tender and golden brown, 10 to 15 minutes longer.

Transfer sausages to cutting board and cut into 1‐inch pieces; return to sheet. Transfer garlic cloves to cutting board and smash into paste using flat side of chef’s knife. Whisk ¼ cup chopped basil, ¼ cup minced chives, 3 tablespoons lemon juice, 1 tablespoon water, garlic paste, and remaining 3 tablespoons extra-virgin olive oil in bowl until combined. Drizzle half of dressing all over vegetables and sausages on sheet. Serve, seasoning with salt and pepper to taste, and passing remaining dressing separately.