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
Broccoli di Ciccio or baby broccoli
Salt-and-pepper pork sausages
Green garlic yogurt
Sesame dukkah (Egyptian seed-and-spice blend)
What You’ll Need
Makes 3 servings
Active Time: 15 minutes
Total Time: 25 minutes
Preheat the oven to 475°F. Line a sheet pan with foil.
Cut the peaches into wedges, cutting around and discarding the pits. Trim and wash 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.
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.
Contains: milk.Note: sausages may arrive frozen! Thaw overnight in the refrigerator, or for same-day use, place the sealed package in a bowl of cool water and change out the water every 15 or 20 minutes until the sausages are thawed, usually in about an hour.