Description
This Smoky Roasted Sausage and Vegetables recipe features flavorful smoked sausage paired with vibrant roasted broccoli, bell peppers, and red onions, all tossed in a tangy smoked paprika vinaigrette. Served alongside fluffy long grain white rice and finished with fresh parsley, this hearty, comforting dish is perfect for an easy weeknight dinner or meal prep.
Ingredients
Vinaigrette
- 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, to taste
- 1/4 tsp sugar
Main Ingredients
- 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
Instructions
- Preheat Oven: Preheat your oven to 400ºF and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Make Vinaigrette: In a small bowl or jar, combine the olive oil, red wine vinegar, mustard, garlic powder, dried oregano, smoked paprika, salt, pepper, and sugar. Whisk together or shake the jar until the vinaigrette is well mixed. Set aside.
- Prepare Ingredients: Slice the smoked sausage into 1/2-inch medallions. Cut the broccoli into small florets. Dice the bell pepper and red onion into 1-inch pieces. Arrange all the sausage and vegetables evenly on the prepared baking sheet.
- Toss with Vinaigrette: Drizzle 2 tablespoons of the prepared vinaigrette over the sausage and vegetables. Toss well to coat everything evenly.
- Roast: Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring once halfway through, until the vegetables are browned on the edges and the sausage is cooked through.
- Cook Rice: While roasting, combine the uncooked rice and 2 cups of water in a sauce pot. Cover with a lid and bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 15 minutes. After simmering, turn off the heat and let the rice rest undisturbed, with the lid on, for 5 minutes. Fluff with a fork before serving.
- Finish Roasted Dish: When the roasted sausage and vegetables are done, drizzle half of the remaining vinaigrette over them and toss to coat. Adjust seasoning with salt and pepper if needed.
- Serve: Divide about 3/4 cup of rice into each bowl or container, then top with 1/4 of the roasted sausage and vegetable mixture. Drizzle a spoonful of the remaining vinaigrette on top and garnish with fresh chopped parsley for a burst of color and flavor.
Notes
- You can substitute smoked sausage with kielbasa or Andouille for different smoky flavors.
- Feel free to swap vegetables based on availability, such as using cauliflower, zucchini, or carrots.
- For extra heat, add a pinch of crushed red pepper flakes to the vinaigrette.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
- If you want a lower-carb option, serve the sausage and vegetables without the rice or substitute with cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
