American by KitchenFeed
Sheet Pan Sausage and Vegetables
Prep 15 min
Cook 40 min
Total 55 min
Serves 4 Steps
Step-by-step
1 Preheat the oven to 400ºF and line a large baking sheet with parchment paper. 2 Combine the olive oil, red wine vinegar, mustard, garlic powder, oregano, smoked paprika, salt, pepper, and sugar in a small bowl or jar. 3 Whisk or shake the vinaigrette until combined, then set aside. 4 Slice the smoked sausage into 1/2-inch medallions. 5 Cut the broccoli into small florets. 6 Dice the bell pepper and red onion into 1-inch pieces. 7 Spread the sausage, broccoli, bell pepper, and onion on the baking sheet. 8 Drizzle 2 Tbsp of the vinaigrette over everything and toss to coat. 9 Roast for 35-40 minutes, stirring once halfway through, until browned at the edges. 10 Meanwhile, add the rice and 2 cups water to a sauce pot, cover, and bring to a boil over high heat. 11 Reduce heat to low and simmer, covered, for 15 minutes. 12 Turn off the heat and let the rice rest, covered, 5 minutes, then fluff with a fork. 13 Toss the roasted sausage and vegetables with half the remaining vinaigrette and season with salt and pepper to taste. 14 Serve about 3/4 cup rice per bowl topped with the sausage and vegetables, a spoonful of vinaigrette, and chopped parsley. Notes Oven at 400ºF; parchment-lined sheet pan makes cleanup easy. Dijon can replace the coarse deli mustard. Any smoked sausage works; swap in other sturdy vegetables that roast in the same time. Let the rice rest 5 minutes off heat before fluffing. Reserve extra vinaigrette to drizzle at serving for the best flavor.
Photo: Gwen from Ottawa, Canada · Wikimedia Commons · CC BY 2.0
Source: Budget Bytes
