Balsamic-glazed Sheet-Pan Sausage, Fennel, and Baby Broccoli
Ingredients
- 1 head fennel
- Olive oil
- Salt
- pepper
- 1 tsp garlic powder
- 4 chicken sausages of your choosing I like chicken apple sausage here for the sweet and savory balance!
- 1 bunch baby broccoli
- 1 tbsp balsamic vinegar
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- Chop the fronds (leafy green parts) off of the fennel if they’re still attached when you buy it. Discard or save for stock.
- Thinly slice the fennel and place it on the baking sheet. Toss with 1 tbsp olive oil and a big pinch of salt, pepper, and garlic powder. Roast for 20 minutes.
- Meanwhile, cut the sausages into 5 pieces each, and trim the bottoms off of the baby broccoli if they look brown.
- Remove the baking sheet and add the sausages and baby broccoli to the sheetpan. Toss the sausages with a thin coating of olive oil and balsamic vinegar and season with salt and pepper. Drizzle some balsamic over the fennel as well, and toss to coat.
- Return the baking sheet to the oven for an additional 15 minutes, until the broccoli is crisp-tender and the sausage is crisped up on the outside.
- Serve and enjoy!
- 1 head fennel
- Olive oil
- Salt
- pepper
- 1 tsp garlic powder
- 4 chicken sausages of your choosing I like chicken apple sausage here for the sweet and savory balance!
- 1 bunch baby broccoli
- 1 tbsp balsamic vinegar