Sheet Pan Sausage Dinner With Roasted Grapes + Broccoli Rabe
Sweet grapes, bitter broccoli rabe and fennel-y sausage come together in this easy, one-pan dinner.
1 pound broccoli rabe, tough ends trimmed, coarsely chopped
1 pound seedless red grapes, stemmed
3 tablespoons olive oil
½ teaspoon kosher salt
8 fresh Italian sausages, preferably with fennel seed
Preheat the oven to 375 degrees.
Spread the broccoli rabe and grapes on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt, then use your clean hands to toss and coat evenly; make sure they are arranged in a single layer. Arrange the sausages on top, with plenty of room between them.
Roast (middle rack) for about 30 minutes, turning the sausages over and giving the broccoli rabe and grapes a stir halfway through, until the broccoli rabe is tender, the grapes are nearly jammy and the sausages are cooked through and browned.
Serve hot, straight from the pan.
Nutrition | Per serving: 330 calories, 29 g protein, 29 g carbohydrates, 13 g fat, 5 g saturated fat, 45 mg cholesterol, 1,010 mg sodium, 1 g dietary fiber, 19 g sugar