Sheet-Pan Italian Chicken Sausages
with Broccoli and Barley
Prep Time
45 minutes
Number of Servings
Serves 4
Ingredients
  • 5 Tbsp extra-virgin olive oil, divide
  • 12 oz broccoli florets, cut into [q:1 1/2]-inch pieces
  • [q:3/4] tsp table salt, divided
  • [q:1/4] tsp black pepper
  • [q:1 1/2] lb fully cooked Italian chicken sausage
  • [q:1 1/2] cups water
  • 1 cup quick-cooking barley
  • 1 oz Parmesan cheese, grated ([q:1/2] cup)
  • 1 garlic clove, minced
Directions
  1. Adjust oven rack to lowest position and heat oven to 425°. Brush a rimmed baking sheet with 1 tablespoon of the oil. Transfer sheet to oven and heat until oil is just smoking, 3 to 5 minutes.
  2. Toss broccoli with 2 tablespoons of the oil, [q:1/2] teaspoon of the salt, and the pepper. Arrange sausage and broccoli in a 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 and broccoli is tender, about 12 minutes. Transfer sausage to platter and tent with aluminum foil; transfer broccoli to serving bowl.
  3. Meanwhile, bring water and remaining [q:1/4] teaspoon salt to boil in a medium saucepan. Add barley, cover, reduce heat to low, and cook until tender and most of water is absorbed, about 10 minutes.
  4. Add barley, Parmesan, garlic, and remaining 2 tablespoons oil to roasted broccoli in serving bowl, toss gently to combine, and season with salt and pepper to taste. Serve with sausage.
Nutrition Info
794 Calories, 41 g Protein, 176 mg Cholesterol, 45 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 10 g Fiber, 50 g Total fat (12 g sat), 2,005 mg Sodium, [nut:5] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, Phosphorus, [nut:4] Vitamin B12, Calcium, [nut:3] Vitamin B1 (thiamine), Zinc, [nut:2] Vitamin E, Folate, Iron, Magnesium, [nut:1] Potassium