Roasted Fennel & Turkey Sausage Lunch with Kale

1. Preheat your oven to 400°F (200°C).
2. Cut the bulb of the fennel into wedges.
3. Drizzle the fennel wedges with olive oil and Montreal steak seasoning.
4. Roast the fennel in the preheated oven for 25-30 minutes, until tender and slightly caramelized.
5. While the fennel is roasting, prepare your baby kale by drizzling it with olive oil and a squeeze of fresh lemon juice.
6. Slice the hot Italian turkey sausage.
7. Once the fennel is done, combine the roasted fennel, sliced turkey sausage, and dressed baby kale on a plate. Serve immediately.