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.
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.