05 Nov Sausage and Romanesco Sheet Pan Roast
As the days get shorter, it can become harder to get a healthy meal on the table quickly. One of my favorite time-saving hacks for weeknight dinners is the sheet pan roast. The secret to mastering the sheet pan roast is by chopping all the vegetables in uniform size, and don’t forget to rotate the pans halfway through cooking! It’s also important to pick vegetables that require similar roasting times. Romanesco broccoli and brussel sprouts work well in this recipe because they both can stand up to the extra time and heat needed to properly cook the sausages.
Play around with this recipe, it’s a wonderful basic recipe that can be modified for all sorts of flavors! Try adding small halved scallions or pearl onions. Or mix things up by using curry spices, or dolloping with spicey harissa!
Sausage and Romanesco Sheet Pan Roast
Nutrition per portion
Ingredients
- 1 Head of Romanesco Broccoli
- 1/2 lb of Brussel Sprouts
- 1/4 Cup Extra Virgin Olive Oil
- 1 tsp Sea Salt (flakey works great in this recipe!)
- 1 tsp Ground Black Pepper (Fresh)
- 1 lb Chorizo Pork Sausage (check the ingredients, look for one that is clean label and doesn't use sugar)
- 1/2 Lemon (Fresh)
Method
- Preheat your oven to 350F. Arrange the racks so one is in the middle, the other near the top of the oven.
- Wash your romanesco under cold water and shake to dry. Chop the romanesco into uniform chunks, about 1 -2 inches in size.
- Rinse the brussel sprouts under cold water, and spread out on a kitchen towel dry. Remove any leaves that look yellow or brown. Chop the brussel sprouts into uniform thicknesses, cutting larger sprouts into three separate slices if needed.
- Mound the romanesco and brussel sprouts ontop one of the sheet pans, and pour the extra virgin olive oil, salt and pepper over the vegetables. Using your hands, or a spatula, mix the vegetables to coat. Divide the vegetables in half, and place second half on the other baking sheet.
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Nestle the sausages into the vegetables and place in the oven for 10 minutes. After 10 minutes, rotate the sheet pans, so the top one goes to the bottom rack and vice versa. Flip the sausages over also at this time, making sure to get both sides golden. Cook until the vegetables are brown in some edges, and the sausages are golden all over. Check to make sure the internal temperature of the sausages reaches 145*F using an instant-read thermometer.
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Once the sausages are cooked, and the vegetables are roasted well, remove from oven and allow to cool a minute. Chop the lemon in half, and squeeze fresh juice over the vegetables. Serve the vegetables with some of the sausage and enjoy!
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