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. ;)
Sheet Pan Smoky Roasted Sausage and Vegetables
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
These Smoky Roasted Sausage and Vegetables are an easy sheet pan meal with a smoky homemade vinaigrette that gives an extra blast of flavor.
- 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)
- 1 cup long grain white rice ($0.20)
- 1 handful chopped parsley ($0.20)
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.
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 half way 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!