Sausage and Rapini Sheet Pan with Garlic

Ingredients

• •1.5 lbs Italian sausage links (gluten-free)
• •1 lb rapini, trimmed and halved
• •1 medium red onion, cut into wedges
• •6 cloves garlic, minced
• •3 tbsp olive oil
• •1 tsp red pepper flakes
• •1 tsp kosher salt
• •½ tsp black pepper
• •½ cup chicken broth (gluten-free)
• •1 tbsp balsamic vinegar

Directions

1. 1Preheat oven to 425°F and line a large sheet pan with foil.
2. 2Arrange sausages and onion wedges on the sheet pan, drizzle with 1.5 tbsp olive oil, season with salt and pepper, and roast for 10 minutes.
3. 3In a bowl, toss rapini with remaining 1.5 tbsp olive oil, minced garlic, red pepper flakes, salt, and pepper.
4. 4Remove sheet pan from oven, add rapini mixture, and pour chicken broth around the pan.
5. 5Return to oven and roast for 12-15 minutes until sausages are cooked through and rapini is tender.
6. 6Drizzle with balsamic vinegar, toss everything together, and serve hot.

💡 Rapini can be bitter and cooks faster than sausage. Blanch or add it later so the greens stay tender without becoming harsh.

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