Smoky Roasted Sausage and Vegetables
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
6601 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Smoky Roasted Sausage and Vegetables
Description
This recipe brings together sliced smoked sausage and a medley of fresh vegetables like broccoli, bell pepper, and red onion. The ingredients are coated with a smoky vinaigrette containing olive oil, red wine vinegar, mustard, garlic powder, oregano, smoked paprika, salt, pepper, and a bit of sugar. Roasting the mixture in the oven until the edges brown produces a blend of smoky, tangy, and savory notes with contrasting textures: tender yet crisp vegetables and richly flavored sausage slices.
The roasting method intensifies the smoky paprika and vinegar flavors, while softening the vegetables without making them soggy. The sausage provides a hearty, meaty component that pairs well with the vibrant vegetable flavors and the zesty vinaigrette. Cooking the rice separately ensures a light, fluffy bed to serve this dish on, balancing the smoky richness of the sausage and vegetables.
This combination is suited for a straightforward yet flavorful main course, blending roasted elements and a simple grain that complements the smoky accents. It is a practical one-pan option with a fresh-tasting complement of vegetables and a savory protein.
Ingredients
Smoky Vinaigrette
- 1/4 cup olive oil $0.64
- 2 Tbsp red wine vinegar $0.20
- 1 tsp mustard $0.08, coarse deli style, or Dijon
- 1/4 tsp garlic powder $0.02
- 1/4 tsp oregano $0.02, dried
- 1/2 tsp smoked paprika $0.05
- 1/4 tsp salt $0.02
- black pepper $0.03, freshly cracked
- 1/4 tsp sugar $0.02
Sausage and Vegetables
- 12 oz. smoked sausage $2.75
- 1 lb. broccoli $1.69, crown
- 1 bell pepper $1.00, any color
- 1 red onion $0.44
For Serving
- 1 cup long grain white rice $0.20, uncooked
- 1 handful parsley $0.20, chopped
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 6601 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 660.1kcal | 33% |
| Carbohydrates | 50.2g | 17% |
| Protein | 17.6g | 35% |
| Fat | 42.8g | 66% |
| Sodium | 1117.63mg | 47% |
| Fiber | 4.38g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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