Sausage and Broccoli Rabe Sheet Pan Dinner

Sausage and Broccoli Rabe Sheet Pan Dinner

Health Rating
Prep Cook Ready in Servings
50 min 15 min 1 h 5 min 1
Scheduled for:
Dinner on Thursday

Ingredients for 1

Show Original

1/2 bulb(s) Fennel ( trimmed, halved lengthwise and sliced into thin wedges)
1 1/2 tbsp Extra virgin olive oil
1/2 tbsp Kosher salt
2 link Italian pork sausage ((about 12 ounces), casings removed, crumbled into pieces)
1/2 bunch Rapini, broccoli raab, raw ((about 12 ounces), tough ends trimmed)
1/2 clove(s) Garlic (thinly slices)
1/8 tsp Red pepper flakes

Instructions


Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the fennel on the prepared baking sheet and toss with with 1 tablespoon olive oil and 1/2 teaspoon salt. Move to one side of the baking sheet and roast until the fennel begins to soften, about 20 minutes.

Remove from the oven and place the crumbled sausage in an even layer in the center of the baking sheet. In a medium bowl, toss the broccoli rabe with the sliced garlic, red pepper flakes, remaining 2 tablespoons of olive oil and 1/2 teaspoon salt and spread into an even layer on the empty side of the pan.

Roast until the fennel and broccoli rabe are tender and charred in spots and the sausage is completely cooked through, about 15 minutes more. Toss vegetables and sausage with the accumulated juices on the tray before serving.

 

Nutrition Facts

Per Portion

Calories 757
Calories from fat 581
Calories from saturated fat 165
Total Fat 65 g
Saturated Fat 18.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.0 g
Monounsaturated Fat 35 g
Cholesterol 103 mg
Sodium 4663 mg
Potassium 1268 mg
Total Carbohydrate 16.2 g
Dietary Fiber 9.6 g
Sugars 0.9 g
Protein 27.9 g

Dietary servings

Per Portion


Meat 1.8
Vegetables 8.8

Energy sources


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