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.
See how we calculate recipe costs here.
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.
We love this recipe!!
This looks so yummy! One question. I am allergic to mustard. What would you recommend as a substitution in the vinaigrette?
You could add a little bit of mayo to the vinaigrette which will help emulsify the dressing without changing the flavor. And it won’t turn out super creamy like ranch or anything. Here’s an example with my balsamic vinaigrette.
Great recipe! What would be the best way to reheat?
I just use the microwave. :)
My husband and I loved this. I make sausage and veggie sheet pans often but your vinaigrette takes it to another level.
I followed the recipe exactly. My boyfriend isn’t a big meat eater, but he LOVED this. Will definitely make again.
Such a simple recipe, but it turned out so well! I used frozen broccoli instead of fresh and substituted the red wine vinegar with apple cider vinegar because that’s what I had. And still, fantastic. Thank you for sharing!
This is SUCH a good, quick, easy dinner! The vinegarette is what really makes it something special. I use apple cider vinegar instead of the red wine since it’s what I have on hand and it’s great. This is in the oven tonight (second time making it) with some turkey keilbassa I got on sale and the veggie drawer scraps I need to use up before vacation. It smells amazing and we’re looking forward to it!
Great recipe making it again tonight
This has become a staple for us! I’m still at the “beginner” stage in the kitchen.. how can I cut an onion so it stays together like that? I watched many videos but none covered how to keep the onion pieces thick like that. Any tips would be so appreciated! Xx
Sure! Just cut off the tip of each end of the onion, peel off the papery layers on the outside, then slice the onion down the center. Once you have it cut in half, I would just cut it into about four chunks lengthwise and then once again across the middle. :)
This was amazing.
I swapped out red wine vinegar for black vinegar a second go around, and it made it so much more savory! I highly recommend trying it over sticky short grain rice ^_^
Oh, that is a great idea! I liked this recipe, but thought the vinegar taste was too strong.
Hi Beth! Thank you so much for this incredible recipe as always. I’m planning to prep the veggies ahead of time this weekend and I was thinking of preparing the vinaigrette early as well. Do you believe that would be fine or would you not recommend it?
Thanks so much!
Yes, the vinaigrette should be fine prepped ahead. :) Keep it refrigerated.
Enjoyed the simplicity and will make it again! I had to pour some of the liquid off and pop it back in to crisp up a bit more after the cooking time, Maybe if it was spread over 2 cookie sheets it would solve that issue?
Even better than I expected! Winner recipe as always!
Made this as meal prep for my husband’s lunches with conecuh sausage, zucchini, red and green bell peppers, and mushrooms. Very good.
Overall good, but I found the broccoli soaked up a lot of the vinaigrette. The vinaigrette tasted good with the pepper/onion/sausage, but was a bit much with the amount absorbed by the broccoli.
Next time I make this will half the mustard and remove the broccoli. Maybe will add another bell pepper, or do zucchini instead. Might reduce the vinegar amount a bit as well. But definitely a good starting point for a super easy weeknight meal
This is one of my go to recipes. It’s quick, easy, and so good! I usually eat it without rice or a lower carb dinner but sometimes I’ll add quinoa and it’s way more filling.
Would have liked to use this on the mobile app, but I HIGHLY do not recommend anyone reading this to buy that app. The app costs money (2.99), then there is a points system where you must unlock recipes by watching videos, etc… I’m not saying it’s hard to unlock them, but I PAID for the app… it is a very annoying model for a recipe app.
Food was good though.
This was fantastic. I doubled the recipe to have leftovers. I think i’ll do even more vegetables next time. Quick, easy, delicious. The dressing was yummy. I love that I only had one sheet pan to clean up. I will definitely make this again.
I halved the sausage and veggies and made the regular amount of vingarette seeing as a lot of comments stating they would have liked more. I used honey dijon mustard and regular paprika (it was just what I had on hand) and the grocery store only had beef kielbasa. I thought I was delicious. Very inexpensive to make and filling. I’ll be making this again, thank you for sharing.
Very good and very few dishes used. The vinaigrette is delicious, and my only note is that next time I’ll probably double the vinaigrette.
Was very excited for this dish but thought the flavoring of the vinaigrette was terrible. I don’t want to eat my leftovers. First Budget Bytes recipe that I did not enjoy. Very disappointing.
Did you use precooked sausage.?
It is smoked sausage, which is essentially cooked. You can see a photo of the sausage in its package down in the step by step photos. :)
I don’t have red wine vinegar on hand at the moment – will white wine vinegar work?
Yes, the flavor will be slightly different, but I think it will still be good.
If I had another 1/4 cup of the vegetable mix does that double the nutrition facts listed below? If so what will it be.
No, the nutrition facts will not double unless you double all of the ingredients. Unfortunately I don’t have a calculation for just doubling the vegetable mix.
In the oven as we speak. It looks so pretty. Purple cauliflower, mushrooms, green pepper, red onion, carrots for our veggie choices. A sneak taste tells me it’s going to be good. :) Perhaps regular rotation just like the Dragon Noodles….over and over. Lol. I didn’t give it 5 stars because it’s not done yet. But I’m sure it will be worthy of it.
It was great and will go in regular rotation. Love that it’s easy to swap out veggies. Thanks!
So delicious! I made my roommates taste it I was so proud. The one thing I changed was how I cooked the rice: I add 1 part rice to 1.5 parts water and boil. Then when it hits a boil, I cover it and reduce the heat to low. I start timing for 15 minutes once covered and stir sometime in the middle. It makes the rice come out perfect every time!
This vinaigrette is *mwah* to die for.
The easiest weeknight dinner ever! We have been making this at least weekly for the past few months. The best!
Hi!
I have made this recipe about 20 times now and it’s amazing!! Brown rice works as well as the white rice. I wanted to ask how long the dressing lasts in the fridge? Dressing is the most time consuming part of the recipe and i would love to optimize by making it in larger batches. Thanks!
That can really depend on a lot of factors, but for safety reasons I can’t recommend anything longer than 5 days (although you may find that it lasts longer for you). :)
Another great recipe! I’ve been making your stuff for dinners the past week and have yet to find one I don’t like-finally, healthy, affordable, EASY recipes!! I’m a busy mama and am so glad to not be spending an hour making dinner every night! Thanks so much for your wonderful recipes!!
Great recipe. I doubled the vinaigrette and since the oven was on I threw a pan of bacon in there too.
Instead of rice I chopped 1/2 head of cabbage and cooked it on the stovetop with a several spoonfuls of the vinaigrette and a Tbsp or so of the bacon fat. It turned out excellent. Thank you!
Delicious, though I’ll use fresh broccoli next time–too much wetness from the frozen even after it was thawed and drained. That should give me more browning. There will definitely be a next time!
Can we substitute the fresh broccoli with frozen broccoli florets?
I was able to! It was super easy, and I just let the florets thaw a bit (~10 min) before throwing them in with the sausage and other veggies!
Yes most definitely!
I made this tonight and it was wonderful! The vinaigrette makes the dish! I shared my results and a link to your recipe in the Meal Prep Mayhem group I run on Facebook.
Thank you so much for sharing the recipes Elizabeth!
Love! I mean I did make some mistakes lol – couldn’t find smoked paprika, didn’t think of using raw sausage, undercooked the rice… but hey – I’m eating this the day after and all is well! This recipe really tricks you into eating your veggies. The sausage bites are SUCH a treat! I’m so happy. What a great winter dish.
This recipe was YUMMY. I used zucchini, broccoli, yellow onion, orange bell pepper, and Hillshire turkey Kielbasa. I also substituted white vinegar and brown rice. The dish was a little sweet so next time I make it I’ll probably switch up the vegetables and maybe cut out the sugar from the sauce. Overall it was really good and I’m happy I have leftovers to bring to work!
Hubby said “Make this again!”
We have a farm box so I used onion, potato, carrots, apple and spinach. I sautéed the spinach separately and stirred it in at the end.
We used chicken apple sausage from Aldi and I served with quinoa I had in the freezer.
This is definitely going into the rotation!
Definitely worth making, I’m not sure I cooked the rice completely, some of the grains aren’t fully done and some are mushy. I meal prepped, so for about the proportions described in the recipe 45 seconds, stirring, and then another 45 seconds is palatably hot. I’ll probably do 45, stir, 1 minute tomorrow though. I also may have over cooked the vegetables. I used a cookie sheet, that’s all I had and I took the vegetables and sausage out after 35 minutes. The broccoli is a tad mushy on the top but the stalks came out a little crunchy and good! Could I achieve better results with a lower temperature and similar cooking time? The onion and bell pepper are basically mush as well. Any remedy for that you can think of? I’ll update with how well the later days kept as well.
Delicious! I had to double the sauce recipe. The only substitution I made was using Grapeseed Oil instead of Olive Oil and I added an additional small bell pepper. I’m not the biggest fan of broccoli. I think next time I will try with zucchini or other vegetables. I also think the sauce would make a good marinade for chicken.
We made this the other night and loved it! The only change I made was using Field Roast Italian “sausage”. It hit the spot! We’ll definitely keep this in rotation because it’s inexpensive, healthy, quick and so tasty. Thank you for the recipe!
Hi Beth & Team! Thank you for another great recipe. Where did you buy the sheet pan you used here?
Hi Abby, this is an enamelware baking sheet bought from Rove and Swig. :)
Loved this recipe! So simple and delicious. Will definitely be making this many times in the future!
This looks SO. GOOD. My husband and I are going to try it tonight!
Where do you shop from when getting your ingredients? I’m curious because you price each recipe, but it also largely depends on where a person gets their food.
Hi Megan! Yes it depends greatly on the places you shop. Beth likes to shop at her local discount grocer Aldi for most of her items.
This was awesome.
Could you use dry mustard powder (like Colman’s) instead of the course deli mustard? Do you know how to make that substitution?
I’d have to test it to know for sure, but it probably won’t work as a direct ingredient swap because the “prepared” coarse deli mustard has other ingredients that give flavor to the dressing as well.
Always love, LOVE Beth’s recipes…as doe my hubby. This one, though, he used his ultimate ‘it’s a keeper’. Thanks for making our meals easy, reasonable, and YUMMY!
I made this tonight and it was SO GOOD! I doubled the sauce and added a red bell pepper, cauliflower, some baby red potatoes and mushrooms! And I had 2 pans of this yummy recipe! Hubby is excited for leftovers :)
Love all your recipes! Thank you 😊
This is good as hell. I was a bit skeptical at first because I’m not usually much of a sausage guy, but this turned out great. Used some of my fancy triple-crunch mustard and added some potatoes for richness, and I couldn’t be more satisfied. Thumbs up.
Whoops, meant to say I only used about 2 tablespoons of EVOO instead of 1/4 cup**
Ha!
Loved this recipe with some minor changes- I added diced yellow potato, replaced smoked paprika for regular (I don’t love the smoky flavor), omitted the sugar, and only used 1/4 cup EVOO as the sausage released a lot of oil while baking. The only trouble I had is the broccoli seemed to get pretty dark fairly quickly, so I only baked those for about 20 minutes with flipping halfway through, removed them and put everything else back in until they had a nice brown color. I also baked this on 2 separate sheets so the veggies weren’t crowded and could roast as opposed to steam. I forgot about saving any vinaigrette and just drizzled all of it between the 2 pans and was still great. Awesome meal prep recipe and super easy!
Thanks for sharing Kara!
This looks so good! Perfect winter meal prep right here!
Paige
http://thehappyflammily.com
I love the sheet pan! Looks like enamel? Thanks.
Yes! It’s from Rove and Swig https://www.roveandswig.com/collections/enamelware
I am beginning to do sheet pan meals. I did one last week but I used 3 sheet pans, not too bad for a new start. I am addicted to eating out, just love to do it and I am recently retired full time. When I was still working, we brought in so much catered food it literally was eating out at least 2x/week and after sharing leftovers with other people, maybe bringing some leftovers home to eat again, again eating out food. I am trying to curb the eating out habit & to eat healthier. I did my sheet pan potatoes with foil lining, spraying with cooking spray. They began sticking. I will try it again with parchment paper lined pans. I have always cooked a little extra to either bring for a lunch the next day or throw in the freezer for another quick meal, especially during the week. Thanks for all of the great ideas to eat/cook easier, healthier and trying to save $$.
Ursula Rogers
Super excited to try this!! It looks similar but different from the sheet pan sausage/cabbage/potato dish which I am a fan of.
A small point about clarity: the recipe calls for 1 cup rice, but doesn’t specify cooked or uncooked. The last part about portioning indicates 3/4 cup rice for each portion, so now I assume the 1 cup rice is uncooked and should be cooked prior to serving. It might be helpful to add this earlier on to the recipe so it is clear how much rice needs to be cooked (i.e., 1 cup uncooked white rice, or 3 cups cooked white rice). Just a thought! This looks delicious!
I just added a note. :) The instructions for the recipe include instructions for cooking the rice, so that’s another way you can tell.
This looks delicious, and I’d love to try it. Has anyone tried roasting with a vegetarian sausage that they like? I’ve got a couple of veggie options I like in sauces and soups, but haven’t found one I’d be confident in using in something like this.
I’d love to hear too! I’ve heard good things about Field Roast brand.
I see nutrition information on this one!!!! Thank you, thank you!! As for the meal itself, anything with roasted veggies and a Dijon-y kick is always amazing. Thanks for being awesome at kitchen creations!
Yes! We’re working our way slowly through the recipes Delaney. Just keep in mind the nutrition data provided is calculated using all ingredients listed on the recipe card, including any ingredient listed as optional. Keep in mind that recipes that involve marinades, breading, salad dressings, oil for frying, or salt for cooking pasta and potatoes may be skewed because some of these ingredients will be discarded and not included in the final edible portion. :)