Name: Sheet-Pan Italian Chicken Sausage with Broccoli and Barley
Total time: 30 min
Yield: Serves 4
Ingredients: 12 ounces broccoli florets, cut into 1½-inch pieces; 1/3 cup extra-virgin olive oil; Salt and pepper; 1 1/2 pounds fully cooked Italian chicken sausage; 1 1/2 cups water; 1 cup quick-cooking barley; 1 ounce Parmesan cheese, grated (½ cup); 1/2 cup shelled pistachios, toasted and chopped; 1/2 cup chopped fresh basil; 1 garlic clove, minced

Why This Recipe Works

Using the lower oven rack and preheating the baking sheet ensure flavorful browning.

Before You Begin

Be sure to use fully cooked chicken sausage here.

Instructions

Adjust oven rack to lowest position and heat oven to 425 degrees. Toss broccoli with 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Brush rimmed baking sheet with 1 tablespoon oil. Transfer sheet to oven and heat until oil is just smoking, 3 to 5 minutes.

Arrange sausage and broccoli in single layer on preheated sheet. Roast until sausage is browned on bottom, about 12 minutes. Flip sausage, stir broccoli, and continue to roast until sausage is browned on second side, about 12 minutes longer. Transfer sausage to platter; leave broccoli on sheet and set aside.

Meanwhile, bring water and ¼ teaspoon salt to boil in medium saucepan over high heat. Add barley, cover, reduce heat to low, and cook until tender and most of water is absorbed, about 10 minutes. Transfer barley to sheet with broccoli. Add Parmesan, pistachios, basil, garlic, and remaining oil and toss to combine. Season with salt and pepper to taste. Serve with sausage.