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4.8 from 135 votes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4
Calories: 6601 kcal
Course: Main Course , Lunch , Dinner
Cuisine: American

Ingredients

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

    Cup of Yum
  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.

Nutrition Information

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%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 6601

% 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.