Kick off summer with pork and peaches, which are always a sweet combo. Roasting the fruit makes it syrupy and sweet, and you can bake everything on a single sheet pan.
Allergen Note: Contains milk, tree nuts.
Preheat the oven to 475°F. Line a large sheet pan with foil and lightly oil the pan.
Cut the peaches into wedges, cutting around and discarding the pits. Combine the peaches and broccoli in a large bowl, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
Arrange the peaches and broccoli on one half of the sheet pan. Arrange the sausages on the other half. Roast until the sausages are no longer pink at the center, the broccoli is crisp, and the peaches are juicy and tender, about 15 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 pistachio spice blend, and serve warm.