Andouille, Fennel, and Broccoli Sheet Pan Bake
This flavorful, low-carb sheet pan bake combines smoky andouille sausage, roasted broccoli, caramelized fennel, and hearty mushrooms for a satisfying dinner that’s easy to prepare and packed with vibrant flavors. By seasoning the ingredients separately, you ensure every bite is perfectly coated and roasted to perfection.
Ingredients
- 2 links Andouille sausage about 1/3 lb total, sliced into thin half-moons
- 3 cups Broccoli florets halved or quartered if large
- 1 bulb Fennel thinly sliced (include some fronds for garnish, optional)
- 1 ½ cups Frozen mixed mushrooms thawed and patted dry
- 2 tbsp Olive oil divided
- 3 cloves garlic minced (divided)
- ½ tsp Smoked paprika divided
- ½ tsp Ground cumin divided
- ½ tsp Salt divided, adjust to taste
- ¼ tsp Black pepper divided
- Red pepper flakes optional: A pinch for heat
- 1 Lemon cut into wedges for serving
Instructions
Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line two large sheet pans with parchment paper or lightly grease them with olive oil.
Season the Broccoli and Sausage:
- In a medium mixing bowl, combine the broccoli florets and sausage slices.
- Toss with 1 tablespoon olive oil, 1 ½ cloves minced garlic, ¼ teaspoon smoked paprika, ¼ teaspoon ground cumin, and a pinch of salt and black pepper.
- Mix until evenly coated.
Season the Fennel and Mushrooms:
- In another mixing bowl, combine the fennel slices and thawed mushrooms.
- Toss with 1 tablespoon olive oil, 1 ½ cloves minced garlic, ¼ teaspoon smoked paprika, ¼ teaspoon ground cumin, and a pinch of salt and black pepper.
- Mix gently to coat.
Arrange on Sheet Pans:
- Sheet Pan 1: Spread the seasoned broccoli and sausage in a single layer, ensuring space between pieces.
- Sheet Pan 2: Spread the seasoned fennel and mushrooms in a single layer.
Bake:
- Place the pans on the middle and upper racks of your oven. Roast for 20–25 minutes, tossing halfway through.
- Swap the pans between racks during the toss for even cooking.
- Check for doneness: The broccoli and sausage may finish first. If so, remove their pan and let the fennel and mushrooms roast for an additional 3–5 minutes.
Serve:
- Combine the ingredients from both pans on a serving platter or plate individually.
- Garnish with fennel fronds (optional) and serve with lemon wedges for a bright, tangy finish.
Notes
Substitution Note
If you don’t have andouille sausage, you can substitute with another smoky or spicy sausage like kielbasa, chorizo, or a well-seasoned chicken sausage. For a vegetarian option, try smoked tempeh or crumbled, seasoned tofu for a similar depth of flavor.Why You’ll Love It
- Balanced Flavors: Smoky sausage, sweet fennel, and earthy mushrooms combine beautifully.
- Low Carb & Satisfying: A hearty, diabetes-friendly dish that doesn’t skimp on flavor.
- Minimal Cleanup: Roasting everything on sheet pans means less mess.