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.
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Nutrition
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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.
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. :)