Dabs of black olive relish amp up the flavors of this simple sheetpan supper. We like kalamata olives but the cured variety or whatever you have on hand work well too.
Serves 4 / Takes less than 30 minutes
1 (12-ounce) package The New Food Collective™ Hot Italian Sausages
1 large red onion, peeled and cut into wedges
1 bunch broccolini
6 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
12 ounces cherry tomatoes
½ cup chopped black olives
1 large shallot, finely chopped
1 tablespoon red wine vinegar
¼ cup chopped parsley
Preheat the oven to 425°F. Arrange the sausages, onions and broccolini on a sheetpan. Drizzle with 2 tablespoons of the olive oil and season lightly with salt and pepper. Toss gently.
Place in the oven and roast for 10 minutes. Flip the sausages and vegetables then add the cherry tomatoes. Return the sheet pan to the oven and continue to roast until the sausages are cooked through and the vegetables are tender, about 10 minutes more. Some of the tomatoes may burst; that’s okay.
While the sausages and vegetables cook, make the black olive relish. Stir together the olives, shallots, remaining 4 tablespoons olive oil and vinegar. Season to taste with salt and pepper. Stir in the parsley.
Remove the sheetpan from the oven. Spoon the black olive relish over the sausages and vegetables and serve at once.