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. ;)
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.
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.
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. :)