Ingredients
1/4 cup olive oil
2 tbsp. red wine vinegar
1 tsp. coarse deli mustard
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/2 tsp. smoked paprika
1/4 tsp. salt
black pepper
1/4 tsp. sugar
12 oz. smoked sausage
1 lb. broccoli crown
1 bell pepper (any color)
1 red onion
1 cup long grain white rice (uncooked)
handful parsley
Directions
- 1
Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.
- 2
Combine the ingredients for the vinaigrette (olive oil, red wine vinegar, mustard, garlic powder, dried oregano, smoked paprika, salt, pepper, and sugar) in a small bowl or jar and whisk or shake until combined.
- 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.
- 4
Place the sausage, broccoli, bell pepper, and onion onto the baking sheet.
- 5
Drizzle 2 Tbsp of the vinaigrette over the sausage and vegetables and toss to coat.
- 6
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.
- 7
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.
- 8
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.
- 9
To serve, 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.