Smoky Roasted Sausage and Vegetables

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How Long Does This Keep?

As with most meal preps, I suggest keeping your meal for a maximum of about four days. This recipe probably isn’t the best candidate for freezing, but if you’re not too picky you might find it perfectly acceptable after freezing and reheating.

These Smoky Roasted Sausage and Vegetables are an easy sheet pan meal with a smoky homemade vinaigrette that gives an extra blast of flavor.

Servings: 4

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Ingredients

Smoky Vinaigrette

1. 1/4 cup olive oil
2. 2 Tbsp red wine vinegar
3. 1 tsp coarse deli mustard (or Dijon)
4. 1/4 tsp garlic powder
5. 1/4 tsp dried oregano
6. 1/2 tsp smoked paprika
7. 1/4 tsp salt
8. freshly cracked black pepper
9. 1/4 tsp sugar

Sausage and Vegetables

1. 12 oz. smoked sausage
2. 1 lb. broccoli crown
3. 1 bell pepper (any color)
4. 1 red onion

For Serving

1. 1 cup long grain white rice (uncooked)
2. 1  handful chopped parsley

Instructions 

1. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
2. In a small bowl or jar combine the ingredients for the vinaigrette (olive oil, red wine vinegar, mustard, garlic powder, dried oregano, smoked paprika, salt, pepper, and sugar). Whisk the ingredients together or close the jar and shake until combined. Set the vinaigrette aside.
3. Slice the smoked sausage into 1/2-inch medallions. Cut the broccoli into small florets. Dice the bell pepper and onion into 1-inch pieces. Place the sausage, broccoli, bell pepper, and onion onto the baking sheet.
4. Drizzle 2 Tbsp of the vinaigrette over the sausage and vegetables and toss to coat.
5. Roast the vegetables in the fully preheated oven for 35-40 minutes, or until they’re browned on the edges, stirring once half way through.
6. While the sausage and vegetables are roasting, cook the rice. Add the rice and 2 cups water to a sauce pot. Place a lid on the pot and bring it up to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, undisturbed, lid in place, for an additional 5 minutes. Fluff with a fork just before serving.
7. After the sausage and vegetables have finished roasting, add half of the remaining vinaigrette and toss to coat. Season with an extra pinch of salt and pepper if needed.
8. To serving, add about 3/4 cup rice to each bowl or container along with 1/4 of the roasted sausage and vegetables. Drizzle another spoonful of the vinaigrette over top, then finish with a sprinkle of fresh parsley.

Nutrition

Serving: 1serving Calories: 660.1kcal Carbohydrates: 50.2g Protein: 17.6g Fat: 42.8g Sodium: 1117.63mg Fiber: 4.38g

Scroll down for the step by step photos!

These are Pyrex 3-cup glass food storage containers. You can find them in my Amazon Shop.

How to Make Smoky Roasted Sausage and Vegetables – Step by Step Photos

Preheat the oven to 400ºF. In a bowl or jar combine ¼ cup olive oil, 2 Tbsp red wine vinegar, 1 tsp coarse deli mustard (or Dijon), ¼ tsp garlic powder, ¼ tsp dried oregano, ½ tsp smoked paprika, ¼ tsp salt, some freshly cracked pepper, and ¼ tsp sugar. Whisk the ingredients together, or close the jar and shake until combined. Set the dressing aside.

This time around I used smoked beef sausage, broccoli, red onion, and a yellow bell pepper, but you can modify this to meet your budget or what you have on hand. For some ideas of what else might work, read my suggestions in the paragraphs above the recipe.

Slice the smoked sausage into ½-inch thick pieces, cut the broccoli into small florets, and dice the onion and bell pepper into 1-inch pieces. Spread the sausage and vegetables over a parchment lined baking sheet (I don’t have parchment in the photo, because I like to fight stuck on food. J/K, it’s just better for photos). 

Drizzle 2 Tbsp of the smoky vinaigrette over the sausage and vegetables, then toss until they’re well coated.

Roast the sausage and vegetables in the preheated oven for 35-40 minutes, or until they’re well browned, stirring once half way through.

While the sausage and vegetables are roasting, cook the rice. Add 1 cup white rice to a sauce pot with 2 cups water. Place a lid on top and bring it up to a boil over high heat. Once boiling, turn it down to low and let it simmer for 15 minutes. After 15 minutes, turn off the heat, and let it sit with the lid in place for another 5 minutes. Finally, fluff it with a fork.

After the sausage and vegetables have finished roasting, drizzle about ½ of the remaining smoky vinaigrette over top, and toss to coat. Season with an extra pinch of salt and pepper, if needed.

To serve, place about ¾ cup rice in a bowl or container, add ¼ of the roasted sausage and vegetables, and drizzle one last spoonful of the vinaigrette over top. Sprinkle a little fresh parsley over the bowl and serve.

You can refrigerate the Smoky Roasted Sausage and Vegetables for about four days. Hello lunch!

Love sheet pan meals? Check out my Sheet Pan Pesto Chicken Dinner, Sheet Pan BBQ Meatloaf Dinner, or Sheet Pan Greek Chicken and Vegetables.

Recipe by Cook Good Recipes