Kick back this summer with pork and peaches, which are always a sweet combo. Roasting the fruit makes it syrupy, and you can bake everything on a single sheet pan.
What You Get
Peaches Broccoli di Ciccio or baby broccoli
Salt-and-pepper pork sausages
Plain unsweetened Greek-style almond milk yogurt
Sesame dukkah (Egyptian seed-and-spice blend)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
15 minutes active time
25 minutes total time
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 browned, the broccoli is tender, and the peaches are juicy, 15 to 20 minutes.
Meanwhile, chop 1 clove of garlic and stir it into the yogurt. Season with salt and pepper
Transfer the sausages to plates with the roasted peaches and broccoli on the side. Add a dollop of garlic yogurt, sprinkle generously with the sesame dukkah, and serve warm.
Contains: tree nuts.