BEST SMOKY ROASTED SAUSAGE AND VEGETABLES RECIPE

Paper meals are my savior. Nothing gets easier than roasting veggies in the oven, and they also happen to taste great. Add some meat to your veggies and you've got a meal! For the tray of smoked roasted sausage and vegetables, I also added homemade smoked vinaigrette for a delicious flavour. And as always, this recipe cooks well! 

WHAT TYPE OF SMOKED SAUSAGE SHOULD I USE?

You can literally use any type of smoked sausage for this recipe. I used beef sausage today, but you can use ham, turkey, kielbasa, or any other type of smoked sausage. The key here is to make sure it's a smoked sausage. You want that smoky flavor and sausage strong enough to chop.

CAN I USE DIFFERENT VEGETABLES?

naturally! I will try to add some kind of onion there, but you can also replace it with anything else, like potatoes, zucchini, carrots, Brussels sprouts, cabbage, mushrooms or even potatoes. Just try to cut the vegetables into equal sized pieces so that everything will cook evenly.

HOW LONG DOES IT TAKE?

As with most ready meals, I recommend keeping your food for up to four days. This recipe isn't likely to freeze well, but if you're not too fastidious, you could find it absolutely good after freezing and reheated.

SMOKED SAUSAGE AND VEGETABLES

This smoked roasted sausage and vegetables is an easy meal with a homemade smoky vinaigrette that adds extra flavor.

 Prep Time: 15 mins

 Cook Time: 40 mins

 Total Time: 55 mins

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

Heat the oven to 400 degrees Fahrenheit. Place a butter paper on a large baking tray.

In a small bowl or jar, mix the vinegar ingredients (olive oil, red wine vinegar, mustard, garlic powder, dried thyme, smoked paprika, salt, pepper, and sugar). Stir the ingredients together or close the jar and shake until combined. Leave the vinaigrette aside.

Cut smoked sausage into 1/2-inch wedges. Cut the broccoli into small florets. Cut the sweet pepper and onion into 1-inch pieces. Place sausage, broccoli, peppers and onions on a baking sheet.

Pour 2 tablespoons of the vinaigrette over the sausage and vegetables and toss to coat.

Roast the vegetables in the preheated oven for 35-40 minutes, or until they turn brown around the edges, stirring once in the middle.

Add the rice and 2 cups of water to the saucepan. Put a lid on the pot and bring to a boil over high heat. Once boiling, reduce the heat and let it simmer for 15 minutes. After 15 minutes, turn off the heat and leave covered without any disturbance for another 5 minutes. Fluff with a fork just before serving.

After sautéing the sausage and vegetables, add half of the remaining vinegar and stir to coat. 

To serve, add about 3/4 cup of rice and a quarter of the sausage and roast vegetables into each bowl or bowl. Sprinkle another tablespoon of vinegar on top, then sprinkle with fresh parsley.

HOW TO MAKE SMOKED ROASTED SAUSAGE AND VEGETABLES - STEP BY STEP GUIDE

Heat the oven to 400 degrees Fahrenheit. In a bowl or jar, combine ½ cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon coarse mustard (or Dijon), ½ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon smoked paprika and add ½ teaspoon salt And some fresh cracked black pepper. And half a cup of sugar. Stir the ingredients together, or close the jar and stir until combined. Set the sauce aside.

This time I used smoked beef sausage, broccoli, red onion, and yellow pepper, but you can adjust to fit your budget or what you have. For some ideas on other things that might work, read my suggestions in the paragraph above the guide.

Cut smoked sausage into 1-inch-thick slices, chop broccoli into florets, and chop onion and pepper into 1-inch strips. Spread sausages and vegetables on a parchment-lined baking sheet (I don't have parchment in the picture, as I like to fight food sticking. J/K, better for pictures).

Pour 2 tablespoons of the smoked vinaigrette over the sausage and vegetables, tossing until well coated.

Roast sausages and vegetables in a preheated oven for 35-40 minutes, or until nicely browned, stirring once halfway.

Add 1 cup of white rice to the saucepan with 2 cups of water. Put a lid on top and boil over high heat. After boiling, lower it and let it boil for 15 minutes. After 15 minutes, turn off the heat and leave covered for another 5 minutes. Finally, mash it with a fork.

After sautéing the sausage and vegetables, sprinkle about half the amount of smoked vinaigrette over the top, then toss to coat. 

To serve, put about ½ cup of rice in a bowl or bowl, add half of the sausage and grilled vegetables, and sprinkle one last tablespoon of vinegar over it. Sprinkle a little fresh parsley over the bowl and serve.

You can refrigerate smoked roasted sausage and vegetables for up to four days. Hello lunch!