# Sausage Broccoli Cheddar Sheet Pan 4 portions · US measures · keto · 5 min publisher preparation · 30 min Sausage Broccoli Cheddar Sheet Pan. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Heat oven to 400°F. Line and lightly oil a baking sheet.
8 cup broccoli florets	Spread broccoli/sausage on lined oil-sprayed sheet; roast 400°F 15 min, flip/toss, roast 5–10 min.	Add cheddar, bake 1–2 min to melt; season to taste.
14 oz Johnsonville Andouille smoked sausagesliced; source uses one 14-ounce package
Not specified Cooking oil spraySource method calls for cooking oil spray but supplies no amount.
1 cup shredded cheddar cheese
to taste salt and pepper to tasteSource does not state an amount; measure to taste or as needed.

## Ingredients - 8 cup broccoli florets - 14 oz Johnsonville Andouille smoked sausage — sliced; source uses one 14-ounce package - 1 cup shredded cheddar cheese - to taste salt and pepper to taste. Source does not state an amount; measure to taste or as needed. - Not specified Cooking oil spray. Source method calls for cooking oil spray but supplies no amount. ## Equipment - Oven - Baking sheet - Mixing bowl - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Roast.** Spread broccoli and sliced sausage on the sheet. Roast for 15 minutes, then turn and toss them. Bake another 5–10 minutes until broccoli reaches your preferred tenderness. 2. **Finish.** Add cheddar and return to the oven for 1–2 minutes to melt. Season with salt and pepper to taste. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: 472 kcal; protein: 24.7 g; total carbs: 10.6 g; fiber: 4.0 g; net carbs: 6.6 g Publisher estimate per original portion; proportional ingredient scaling preserves that portion. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - Cooking oil spray appears only in method without amount. - The method requires 20–25 minutes of roasting plus 1–2 minutes to melt the cheese; the publisher lists 25 minutes of cooking. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Annie. This adaptation has not been kitchen-tested. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Annie: Sausage Broccoli Cheddar Sheet Pan](https://thebestketorecipes.com/sausage-broccoli-cheddar-sheet-pan/) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-sausage-broccoli-cheddar-sheet-pan/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.