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Balsamic-glazed Sheet-Pan Sausage, Fennel, and Baby Broccoli

Servings 4 people
Cook Time 35 mins


  • 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


  • 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!
Course: Dinner