My saviour is sheet pan meals. It’s so easy to roast vegetables in the oven. And it makes them taste great! You can make a meal by adding some meat to your vegetables. This Smoky Roasted Sausage & Vegetables Sheet Pan Meal was made with a homemade smoky vinegar for extra flavour. This recipe meal can be prepared ahead of time, as usual. Enjoy now! 😉
What kind of SMOKED SAUSAGE SHOULD YOU USE?
This recipe can be made with any type of smoked sausage. Today, I used beef sausage, but you could also use turkey, pork, or kielbasa. It’s important to ensure that it’s smoked sausage. A sausage with a smoky taste and that is easy to slice are the best.
CAN I USE DIFFERENT VEGAS?
Absolutely! Yes! You should cut your vegetables into similar-sized pieces to ensure that everything cooks at a similar speed.
HOW LONG IS THIS PERIOD?
You should keep your meal in the fridge for no more than four days, as with most meal prepping. Although this recipe is not the best for freezing, it might be acceptable if you aren’t too picky.
SMOKY ROASTED SAUSAGE and VEGETABLES
This sheet pan meal of Smoky Roasted Sausage & Vegetables is easy and quick. The vinaigrette adds a kick of flavour with its smoky, homemade smokiness.
Prep time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
INGREDIENTS
SMOKY VINAIGRETTE
- 1/4 cup olive oil ($0.64)
- 2 Tbsp red vinegar ($0.20).
- 1 tsp coarse deli mustard (or Dijon) ($0.08)
- 1/4 teaspoon garlic powder ($0.02)
- 1/4 teaspoon 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 colour) $1.00
- 1 red onion (0.44)
SERVING
- One cup of uncooked long-grain white rice ($0.20).
- One handful of chopped parsley ($0.20).
INSTRUCTIONS
- Preheat the oven to 400oF. Place parchment paper on a large baking sheet.
- Combine the ingredients for the vinaigrette in a small bowl. Mix the ingredients or seal the jar with a lid and shake to combine. Set aside the vinaigrette.
- Cut the smoked sausage into half-inch medallions. The broccoli should be cut into small florets. Cut the onion and bell pepper into 1-inch pieces. Place the onion, bell pepper, sausage, and broccoli on a baking sheet.
- Toss the vegetables and sausage with 2 tablespoons of the vinaigrette.
- Bake the vegetables in a preheated oven for 35-40 mins or until they are browned around the edges. Stir once halfway through.
- While the vegetables and sausage are roasting, prepare the rice. In a saucepan, add the rice and 2 cups of water. Cover the pot with a lid and bring to a boil on high heat. Turn the heat down to low once it has boiled. Let it simmer for 15 minutes. Please turn off the heat after 15 minutes and allow it to cool for 5 minutes. Just before serving, fluff the mixture with a fork.
- Once the vegetables and sausage have been roasted, mix half of the vinaigrette and toss to coat. If necessary, season the dish with an additional pinch of salt.
- Add 3/4 cup rice and 1/4 cup of roasted sausage to each bowl. Add another tablespoon of vinaigrette to the top. Finish by adding fresh parsley.
NUTRITION
Serving Size: 1 serving Calories: 660.1 Kilocalories: 50.2 G Protein: 17.6g Fat: 42.8g Sodium: 1117.63mg Fiber: 4.38g