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Sheet-Pan Italian Chicken Sausages

with Broccoli and Barley

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a plate of sausage, barley, and broccoli
Prep Time: 
45 minutes
Number of Servings: 
Serves 4
Recipe Source: 
The Complete Beans & Grains Cookbook by America’s Test Kitchen ($34.99, America’s Test Kitchen, 2024

Ingredients

  • 5 Tbsp extra-virgin olive oil, divide
  • 12 oz broccoli florets, cut into 1 1⁄2-inch pieces
  • 3⁄4 tsp table salt, divided
  • 1⁄4 tsp black pepper
  • 1 1⁄2 lb fully cooked Italian chicken sausage
  • 1 1⁄2 cups water
  • 1 cup quick-cooking barley
  • 1 oz Parmesan cheese, grated (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, 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 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.

Notes

  • Start by preheating the oven with the sheet pan inside—that way, the fennel-studded Italian chicken sausage and broccoli sizzle when they hit the pan, jump-starting the browning process.
  • Once everything is cooked, just mix the barley into the roasted broccoli, add some garlic and Parmesan, and you’re in business.
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, ★★★★★ Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Vitamin K, Phosphorus, ★★★★ Vitamin B12, Calcium, ★★★ Vitamin B1 (thiamine), Zinc, ★★ Vitamin E, Folate, Iron, Magnesium, ★ Potassium

The Complete Beans & Grains Cookbook

A Comprehensive Guide with 450+ Recipes

ATK test cooks have worked through mountains of beans --sprouting, baking, pressure-cooking, and pureeing--to present you with expert cooking instructions and make-ahead know how: from how to make beans tender while keeping their shape to preventing cooked grains from clumping up.

In this comprehensive collection, find everything from weeknight recipes to special occasion meals, helpful charts, fast and vegan tags, and much more:

bookshop.org

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America's Test Kitchen

Cook with test kitchen recipes and resources and become a better cook, guaranteed. Learn how and why recipes work, and get all the secrets for easier cooking and great flavor and save money and time on shopping and food prep.

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