I'm in the home stretch of Whole30 this week and couldn't be happier with how much I've gotten out of it. It's been a fun challenge in the kitchen, and my daily routine in general. We've made a couple variations of this dish and decided to share Robert's favorite, fennel and sausage with brussels and broccoli. After happily devouring this for dinner over the weekend, I repurposed the leftovers into breakfast and lunch (it makes a killer frittata, FYI). The fennel isn't too overpowering, and leaving the brussels sprouts whole keeps them from getting too mushy. Also, bonus to be able to throw it all in the roasting pan and let it do its thing without too much prep time. Weeknight dinner rut, solved. Simple Roasted Fennel and Sausage with Brussels Sprouts and Broccoli serves 4 4 links sausage, cut into 1’’ slices 1 bulb fennel, roughly chopped, fronds reserved 2 heads broccoli, stems removed and cut into florets 2 cups brussel sprouts 4 cloves garlic, halved 2 tbs olive oil 1/2 lemon, juiced salt and pepper dijon mustard, for serving * Preheat oven to 415°. In a large bowl, combine fennel, broccoli, brussel sprouts and garlic. Add olive oil and season generously with salt and pepper. * Transfer mixture to a 13x9 roasting pan, top with sausage pieces and cook for 20 minutes. Toss and continue roasting an additional 15 minutes. * Heat broiler and broil mixture for about 5 minutes, or until sausages are crisped and broccoli is slightly charred. * To serve, top with lemon juice and reserved fennel fronds. Serve with dijon mustard on the side.