Smoky Roasted Sausage and Vegetables
Ingredients
- 1/4 cup olive oil
- 2 Tbsp red wine vinegar
- 1 tsp coarse deli mustard
or Dijon
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- freshly cracked black pepper
- 1/4 tsp sugar
- 12 oz. smoked sausage
- 1 lb. broccoli crown
- 1 bell pepper
any color
- 1 red onion
- 1 cup long grain white rice
uncooked
- 1 handful chopped parsley
Directions
- 1
Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
- 2
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.
- 3
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.
- 4
Drizzle 2 Tbsp of the vinaigrette over the sausage and vegetables and toss to coat.
- 5
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.
- 6
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.
- 7
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.
- 8
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.
Smoky Roasted Sausage and Vegetables
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About this Recipe
Looking for an effortless sheet pan dinner that's bursting with flavor? This Smoky Roasted Sausage and Vegetables recipe delivers a satisfying, savory meal with minimal fuss, perfect for any busy evening.
What truly elevates this dish is the smoky homemade vinaigrette. Specially crafted with smoked paprika, olive oil, and red wine vinegar, this vibrant dressing infuses every bite with an extra blast of complex flavor, turning simple roasted ingredients into something truly special. It’s a smart technique that sets this easy sheet pan meal apart.
Prepare for a delightful combination of textures and tastes. You'll find tender, caramelized roasted broccoli, sweet bell pepper, and slightly softened red onion, all complementing the savory smoked sausage. Each component is coated in that distinctive smoky vinaigrette, ensuring a well-rounded and comforting meal that tastes more gourmet than its easy preparation suggests.
Feel free to experiment with your favorite type of smoked sausage in this recipe. If coarse deli mustard isn't on hand for the vinaigrette, Dijon mustard works beautifully as a substitute, maintaining that essential tangy depth. While the broccoli, bell pepper, and red onion are a fantastic trio, you could also consider other sturdy vegetables that roast well.
Serve these Smoky Roasted Sausage and Vegetables alongside a fluffy cup of long grain white rice for a complete and hearty meal that's sure to become a regular in your weeknight rotation.