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Kick back this summer with veggie sausages and peaches, which are always a sweet combo. Roasting the fruit makes it syrupy, and you can bake everything on a single sheet pan.
Contains: milk, tree nuts.
What You Get
Peaches Broccoli di Ciccio or baby broccoli
Green garlic yogurt
Sesame dukkah (Egyptian seed-and-spice blend)
What You'll Need
Preheat the oven to 475°F. Line a sheet pan with foil or parchment paper.
Cut the peaches into wedges, cutting around and discarding the pits. Trim the broccoli. Combine the peaches and broccoli in a large bowl, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat.
Arrange the peaches and broccoli on half of the prepared pan. Arrange the sausages on the other half and lightly drizzle with 1 teaspoon olive oil. Roast until the sausages are golden, the broccoli is tender, and the peaches are juicy, 15 to 20 minutes.
Transfer the sausages to plates with the roasted peaches and broccoli on the side. Add a dollop of green garlic yogurt, sprinkle generously with the sesame dukkah, and serve warm.