Summer Sheet Pan Recipe
I am a sheet pan superfan for weeknight meals. They are just so simple and the combinations are truly endless. This week I played around mixing meat, fruit, vegetables. The trick is cutting everything about the same size so that it all gets done at the same time. Recipe serves 4 and is easily scaled up or down.
8 pre-cooked sausages chopped in 3-inch pieces (I used Fra’ Mani Handcrafted Foods Classic Italian Sausage, spicy sausages would be delicious too)
1 head romanesco chopped in 3-inch pieces
3 stalks of broccoli chopped into 3-inch pieces
4 nectarines sliced in eighths
Preheat the oven to 350 degrees. ⠀
Line baking tray(s) with parchment paper to prevent sticking. Place everything in a single layer across the baking sheets.
Bake for 20-30 minutes checking to make sure that nothing is burning. Remove when the sausage is cooked and vegetables and fruit are soft.
Serve with a salad, and yams, rice, or quinoa.