Roasted Sausage with Cauliflower

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the sausages dry with paper towels to help them brown better.

   Tip: Dry sausages will develop a better crust when roasting.

2. 2

   Toss the cauliflower florets in a large bowl with 2 tablespoons of olive oil, minced garlic, rosemary sprigs, thyme, salt, and black pepper until evenly coated.

3. 3

   Spread the seasoned cauliflower in an even layer on a large sheet pan, then arrange the whole sausages on top.

   Tip: Leave some space between sausages so they brown evenly.

4. 4

   Drizzle the remaining 1 tablespoon of olive oil over the sausages and scatter the red onion wedges around the pan.

5. 5

   Roast in the preheated oven for 25-30 minutes, stirring the cauliflower halfway through cooking, until the sausages are cooked through and the cauliflower is golden and tender.

   Tip: Sausages should reach an internal temperature of 160°F (71°C).

6. 6

   Remove the pan from the oven and drizzle the balsamic vinegar and chicken broth over everything, stirring gently to combine.

   Tip: The broth adds moisture and creates a light pan sauce.

7. 7

   Return to the oven for an additional 3-5 minutes to allow the flavors to meld and the liquid to reduce slightly.

8. 8

   Remove from oven, discard herb sprigs, taste and adjust seasonings as needed, then serve hot directly from the pan or transfer to a serving platter.

   Tip: This dish is perfect served with crusty bread to soak up the pan juices.