Roasted Sausages with Grapes and Onions

1. Roast Onions

Preheat the oven to 450 degrees. Toss the thinly sliced Spanish onion with 2 tablespoons of extra-virgin olive oil, 0.5 teaspoon of fine sea salt, and 0.5 teaspoon of freshly ground black pepper. Spread on a rimmed baking sheet and roast for 8-12 minutes until the onions start to soften.

2. Add Grapes and Sausages

Add 4 cups of seedless red grapes to the onions on the baking sheet. Sprinkle with 1 teaspoon of lightly crushed fennel seeds. Nestle 6 sausages, poked all over with a fork, amongst the onions and grapes. Drizzle with the remaining 1 tablespoon of olive oil and roast for 25-30 minutes, flipping the sausages halfway through.

3. Finish and Serve

Transfer the sausages to plates using a slotted spoon. Toss the roasted grapes and onions with 2 tablespoons of chopped parsley and 2 tablespoons of chopped chives. Deglaze the baking sheet with 1 tablespoon of rice vinegar, scraping up the flavorful bits, and drizzle over the sausages and grape mixture.