Sheet pan meals are my savior. There’s really nothing easier than roasting vegetables in the oven, and it happens to make them taste really good, too. Add a little meat to the vegetables and you have a meal! For this Smoky Roasted Sausage and Vegetables sheet pan meal, I also added a homemade smoky vinaigrette for an extra blast of flavor. And as always, this recipe meal preps well! So cook now and enjoy later. ;)
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What Kind of Smoked Sausage Should I Use?
You can literally use any type of smoked sausage for this recipe. I used beef sausage today, but you can use pork, turkey, kielbasa, or any other type of smoked sausage. The key here is to make sure it’s smoked sausage. You want that smoky flavor and a sausage that is firm enough to slice.
Can I Use Different Vegetables?
Absolutely! I would try to include some sort of onion in there, but other than that you can switch them up for anything else, like potatoes, zucchini, carrots, Brussels sprouts, cauliflower, mushrooms, or even potatoes. Just try to cut your vegetables in similar sized pieces so everything cooks are a fairly similar rate.
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.
Smoky Roasted Sausage and Vegetables
Servings 4Ingredients
Smoky Vinaigrette
- 1/4 cup olive oil ($0.64)
- 2 Tbsp red wine vinegar ($0.20)
- 1 tsp coarse deli mustard (or Dijon) ($0.08)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp dried oregano ($0.02)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp salt ($0.02)
- freshly cracked black pepper ($0.03)
- 1/4 tsp sugar ($0.02)
Sausage and Vegetables
- 12 oz. smoked sausage ($2.75)
- 1 lb. broccoli crown ($1.69)
- 1 bell pepper (any color) ($1.00)
- 1 red onion ($0.44)
For Serving
- 1 cup long grain white rice (uncooked) ($0.20)
- 1 handful chopped parsley ($0.20)
Instructions
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
- 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.
- 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.
- Drizzle 2 Tbsp of the vinaigrette over the sausage and vegetables and toss to coat.
- 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.
- 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.
- 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.
- 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.
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Equipment
- Enamelware Sheet Pan
- Chef’s Knife
- White Cutting Boards
- Pyrex Glass Meal Prep
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!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 halfway 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.
I make this at least twice a month for my husband and I. We love this recipe so much! so easy, and tons of flavor! :)
My husband and I love this recipe. It’s a recipe we make at least once a month. We always double the vinaigrette and serve it with rice boiled in chicken stock. So good!
Still amazing and in our rotation monthly! I use sweet potato, cauliflower, bell peppers, & red onion. Chicken apple sausage & diced apples. Triple the vinaigrette and use 2/3 on the veg & the rest when serving.
This recipe is so good! I make it vegetarian by adding a can of chickpeas to roast instead of the sausage. I also double the vinaigrette because it’s just so dang good. It’s also really good with quinoa instead of rice too! Just such a good base recipe to swap things around with whatever you’re feeling/whatever you have on hand.
This flavor is the BOMB. Thank your red wine vinegar and paprika—- I have made this meal 4 times in the past 5 weeks.
So, I always make 2x the sauce in order for the flavor to come through. I lovvvve the sauce. I also add a bell pepper to match the broccoli. And finally, I always do a light salt and pepper coating of the mixture before popping it in the oven.
Yum freaking yum.
We had it last night for dinner—it was wonderful. I added potatoes. There are so many things you could put in this. Thanks.
So good!! I used frozen broccoli and also added potatoes, zucchini, and carrots because I had small amounts of those things leftover from other recipes. It turned out wonderfully 👌
One of my fav meal preps. I use frozen broccoli and get it just boiled before throwing the rest of the toppings and sausage in the oven. Fantastic recipe. Thank you!
the vinaigrette was great, I think I’m going to try it next time I’m roasting broccoli on its own. it really makes the simple ingredients pop! I finally got an oven thermometer (on sale!) when I was doing my grocery shopping this week and that really helped me to finally be successful with roasting. turns out, my oven runs colder than I set it, so I just turned the heat up and everything crisped up nicely. I could see this becoming a go to meal for me since it’s so easy!
I’ve made this recipe dozens of times at this point and have some tips. The absolute key here is that if you aren’t getting the beautifully browned result in the photo you’re missing out big time. Initially I was getting tasty but overcooked and not at all brown results. But you can definitely adjust your process to get there.
First, ingredients:
I’ve tried lots of variations and to be honest, you can’t beat the combination of veggies in this recipe. I’ve also tried a lot of different sausages including fancy brands, all beef, flavored/spicy, and so on. The basic original Hillshire Farms or Eckrich smoked sausage made with a mix of meats works out best. I think this is because they put some corn syrup in the sausage, which adds a touch of sweetness that nicely compliments the very savory vinaigrette. And on that note, the only alteration I make is to use 1/2tsp sugar instead of 1/4, for that same reason.
Next some tips for cooking:
This recipe really shines when you can get nicely roasted veggies like you see in the photo. The peppers should have some structure left and the broccoli should be browned. The sausage should be golden brown on the cut sides. The first many times I made this recipe I didn’t really end up with this result. The keys are 1) make sure the pan isn’t crowded. This recipe makes two full quarter sheet pans and you should spread it in a single layer with space between each veggie. Make sure the sausages are flat on the pan. 2) Use a bowl to mix your vinaigrette in with the ingredients. I use plenty of the vinaigrette and toss it really thoroughly in the bowl because I want every bit of those broccoli florets to have a bit of oil on them, so they’ll roast and brown beautifully. 3) I like to cook this hotter and for less time, which helps the veggies brown and also gives me a chance at them coming out browned but not totally soft. At my old place, I would use 450 degrees convection. My new place I do 425 non convection. My point here is that ovens vary a LOT so adjust the temp and time until you achieve your goal. If the veggies are steaming or baking instead of roasting, crank the oven up! At the temp I use I put it in for about 12 minutes, then flip the sausage rounds and cook for about 6 minutes more. 4) if your veggies are perfect but the sausage hasn’t browned as much as it could, you can make the rounds a bit thinner. On the other hand if the sausage is getting black or dying out cut them a bit thicker. Eventually you’ll find the perfect balance.
This is super easy and pretty healthy. I thought the vinaigrette was too salad-y tasting, so next time I am going to use more mustard and less red wine vinegar.
Loved it! I used more broccoli and poured all of the vinaigrette on before baking because I didn’t serve it on rice. It was delicious! I think next time I will add carrots too.
Fantastic recipe, very easy to make.
This is one of my favorite go to recipes for when I’m short on time and energy. I love the idea that I can add an egg and have it for breakfast or have it with rice, like the recipe suggests, and have it for lunch or dinner. Everyone in my house from the 10 month old to the 32 year old loves this recipe! Thank you, Beth!
Congrats on the brand new baby!! Glad you like the recipe. XOXO -Monti
My daughter introduced me to this recipe. We love it! In fact, it’s so good, I crave it. The vinaigrette really makes this dish. I double the vinaigrette so there will be plenty to drizzle.