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    You are here: Home / Recipes / Dinner

    Beef Sausage & Veggies with Smoked Paprika Vinaigrette

    Published: Sep 25, 2018 · Modified: Oct 20, 2022 by Susie Weinrich · This post may contain affiliate links. 40 Comments

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    Close up picture of the smoked beef sausage, carrots, onions, brussel sprouts, broccoli, and sweet potatoes drizzles with smoked paprika vinaigrette

    A super flavorful sheet pan dinner that is easy-to-make and ready in 30 minutes! It can even be made ahead for easy weekly meal prep. This one pan dinner is full of all the fall colors and flavors that you want in your comfort food this time of year.

    The smoked beef sausage is warmed thru and the fresh veggies are roasted and perfectly caramelized.

    Close up picture of the smoked beef sausage, carrots, onions, brussel sprouts, broccoli, and sweet potatoes drizzles with smoked paprika vinaigrette

    When the sheet pan dinner is pulled hot from the oven you drizzle on a smoked paprika vinaigrette that adds another delicious layer of flavor. It compliments the fall veggies and smoked beef sausage perfectly.

    Table of Contents hide
    1 Sheet Pan Dinner
    2 Roasting Not Steaming
    3 How to Make a Healthy Sheet Pan Dinner
    4 Make Ahead Dinner
    5 More Super Easy Dinners to Check Out
    6 Healthy Sheet Pan Sausage and Veggies with Smoked Paprika Vinaigrette

    Sheet Pan Dinner

    You need to get on board with the sheet pan dinner trend, asap! You can have your entire dinner made in one pan, in the oven, all cooked together, and these recipes are usually done in 30 minutes or less!

    Not only is this an incredibly easy way to get dinner on the table… it leaves very little clean-up after the fact.

    PIN THIS SHEET PAN DINNER RECIPE HERE!

    If you like a one pan or one pot dinner, definitely check out my One Pot Dutch Oven Lasagna or my Dutch Oven Spinach Artichoke Lasagna

    Roasting Not Steaming

    This is a great tip for just about any recipe that calls for roasting or browning in a pan. The key to roasting is making sure you have enough space on the pan between the veggies.

    If you over crowd the pan they will steam instead of roast. This is also the same when you are trying to brown in a pan, if you over crowd (or add too much liquid) your item will steam instead of brown.

    How to Make a Healthy Sheet Pan Dinner

    Grab your largest sheet pan and preheat your oven to 400 degrees.

    Cut all your veggies:

    • Sweet potatoes are peeled and chopped into ½ to 1 inch cubes
    • Onion are peeled and cut into ⅛th’s
    • Cauliflower & Broccoli are cut into large florets
    • Carrots are peeled and cut into ¼ inch thick coins
    • Trim the stem on the Brussel Sprouts and cut in them in half
    veggies cut into bite size pieces

    Put all the vegetables on the sheet pan and drizzle with the olive oil and sprinkle with salt and pepper. Toss everything around with clean hands so it is all coated with oil.

    Pop that into the preheated oven for 15 minutes.

    PRO TIP: Do not crowd the pan with the veggies or they will steam instead of roast. If you need to use two sheet pans, err on the side of too much room.

    Meanwhile cut the sausage link into about 20 pieces.

    Pull the sheet pan of veggies from the oven, they will be about half way cooked. Give them a good toss with a spatula and then add the sausage to the pan, right on top of the vegetables.

    Put it back in the oven for an additional 12 minutes. This will warm the sausage thru and start to caramelize the veggies.

    While the sheet pan dinner finishes, go ahead and make the smoked paprika vinaigrette. In a mason jar, mix together all the vinaigrette ingredients:

    • olive oil
    • apple cider vinegar
    • honey
    • dijon mustard
    • garlic clove
    • smoked paprika
    a jar of smoked paprika vinaigrette

    Put the lid on the jar and shake it vigorously, until all the ingredients are emulsified together. If you do not have mason jars use a bowl and whisk.

    Pro tip: I do not recommend adding salt to your vinaigrette. The veggies and sausage are salty enough! Promise.

    Once you pull the sheet pan out the oven, drizzle the vinaigrette over the veggies and beef. Give it a toss with a spatula to distribute the vinaigrette and it’s time to eat.

    drizzling smoked paprika vinaigrette over the sheet pan dinner

    Make Ahead Dinner

    If you know that you are going to have a really busy week, this is a great dinner to prep and have in the fridge for later!

    Simply cut all the veggies and place them in an airtight container for up to 2 days. You can also prep the vinaigrette in a mason jar and keep it in the fridge.

    When it is time for dinner, just follow the baking instructions and dinner will be ready in under 30 minutes!

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    • a plate of pesto cream sauce pasta
      15 minute Pesto Cream Sauce
    • tomato basil soup in a white bowl with croutons and parmesan on top
      Crazy Easy Tomato Basil Soup
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    beef sausage and veggies drizzled with smoked paprika vinaigrette

    Healthy Sheet Pan Sausage and Veggies with Smoked Paprika Vinaigrette

    A super flavorful sheet pan dinner that is easy to make and is ready in under 30 minutes. All the veggies get caramelized and the smoked beef sausage get warmed thru perfectly. This sheet pan dinner is finished with a drizzle of delicious smoked paprika vinaigrette.
    This makes a great weeknight meal and can even be prepped ahead for a busy night!
    LISTEN TO THE AUDIO RECIPE WITH THE PLAYER BELOW.
    5 from 23 votes
    Print Pin Rate SaveSaved to Grow
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 people
    Author: Susie Weinrich

    Equipment

    • Large rimmed baking sheet

    Ingredients

    • 1 small red or yellow onion, chopped into 1 inch chunks
    • 15 fresh brussel sprouts, stem trimmed and cut in half
    • 1 large sweet potato, peeled and cut into ½ to 1 inch chunks
    • 2 large carrots, peeled and sliced into coins
    • ½ head of broccoli, cut into florets
    • ½ head of cauliflower, cut into florets
    • 12 oz Fully Cooked Smoked Beef Sausage Link, cut into 20 pieces
    • 1 ½ tablespoon olive oil
    • 1 teaspoon kosher salt
    • black pepper to taste

    Smoked Paprika Vinaigrette (most people say they like to double this vinaigrette recipe!!)

    • 1 ½ tablespoon olive oil
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon dijon mustard
    • 1 ½ teaspoon honey
    • 1 garlic clove, minced
    • ¼ teaspoon smoked paprika
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Preheat the oven to 400 degrees. Grab the largest sheet pan you have.
      Pro Tip: if the veggies are crowded on the sheet pan, use two sheet pans and err on the side of too much room. You want the veggies to roast, not steam!
    • Prep all the veggies and place on a large sheet pan. With clean hands toss the veggies in the olive oil and sprinkle with kosher salt and pepper.
      Place in the oven for 15 minutes.
      1 small red or yellow onion, chopped into 1 inch chunks, 15 fresh brussel sprouts, stem trimmed and cut in half, 1 large sweet potato, peeled and cut into ½ to 1 inch chunks, 2 large carrots, peeled and sliced into coins, ½ head of broccoli, cut into florets, ½ head of cauliflower, cut into florets, 1 ½ tablespoon olive oil, 1 teaspoon kosher salt, black pepper to taste
    • Meanwhile cut the sausage link into 20 pieces.
      12 oz Fully Cooked Smoked Beef Sausage Link, cut into 20 pieces
    • Toss the veggies with a spatula. Then place the sausage pieces over the cooked veggies. Place back in the oven for an additional 12 minutes.
    • To make the Smoked Paprika Vinaigrette put all the ingredients into a mason jar. Screw the lid on tightly and shake vigorously until all the ingredients are emulsified.
      Note: a lot of people on Pinterest say that they like to double the vinaigrette recipe because it is SO tasty!
      1 ½ tablespoon olive oil, 1 teaspoon apple cider vinegar, 1 teaspoon dijon mustard, 1 ½ teaspoon honey, 1 garlic clove, minced, ¼ teaspoon smoked paprika
    • Pull the sheet pan out of the oven and drizzle the vinaigrette over the veggies and sausage. Toss to coat.
    • Serve right away!

    Notes:

    TO MAKE AHEAD:
    Peel and cut all the veggies and place in an airtight container, in the fridge, for up to 2 days. Make the vinaigrette and store in the fridge.
    Follow the cooking directions when you are ready to make this for dinner. 
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. Diane

      December 29, 2022 at 3:52 pm

      5 stars
      Everyone I make this for adores this recipe!!! I share this recipe everything I make it for others.

      Reply
    2. Christina

      December 21, 2022 at 3:10 pm

      How does this do reheated?

      Reply
      • Susie Weinrich

        December 22, 2022 at 9:21 am

        Should be fine! The veggies might not be as crisp tender as the first time around.

        Reply
        • Amanda

          May 06, 2023 at 8:33 pm

          5 stars
          I use this recipe all the time! Although I switch up the veggies. I use whatever I have on hand. The vinaigrette is next level. Thanks so much!

    3. Jounayet Rahman

      November 20, 2022 at 4:43 am

      Perfect for veggies.

      Reply
    4. Pat

      April 23, 2021 at 3:54 pm

      I loved this recipe!! I did not have cauliflower so I used zucchini. So healthy! I had enough of the dressing. I heated it in the microwave before drizzling over the food. Thanks Susie!

      Reply
      • Kathy

        August 10, 2021 at 5:07 pm

        5 stars
        First time making this dish. The recipe is a definite keeper! The smokey paprika added the perfect flavor to the vegetables. My picky husband just keeps raving about it.

        Reply
    5. Helen

      March 06, 2021 at 2:02 pm

      5 stars
      This is sooooo good! I added a little more olive oil to the veggies. I doubled the smokey paprika vinaigrette because I felt there were too many veggies, wanted more flavor. Next time I may triple it….but it really was excellent. The smoked paprika really makes the sauce. Do not use regular paprika, no flavor. I will definitely make this again.

      Reply
    6. Lenor Carney

      January 25, 2021 at 5:55 pm

      Can I substitute with kielbasa?

      Reply
      • Susie Weinrich

        January 26, 2021 at 7:58 am

        Definitely!

        Reply
    7. Robin

      September 07, 2020 at 1:51 pm

      5 stars
      Absolutely fabulous!! Made it exactly but used chicken andouille sausage because that’s what I had on hand. Fabulous even without the vinaigrette, but over the top with it. The smoked paprika is the key. Will most certainly make this again and again!!

      Reply
    8. Peggy

      April 22, 2020 at 6:55 pm

      5 stars
      Tried this as instructed but had spicy Italian turkey sausage I needed to use up and it was delicious. But I agree with others, at least, double the sauce!

      Reply
    9. Freddie

      April 09, 2020 at 6:25 pm

      5 stars
      I added a large sweet potato and an onion to a bag of mixed veggies , broccoli, cauliflower, and carrots. This is a keeper!!!!

      Reply
    10. Tina B.

      April 05, 2020 at 5:03 pm

      5 stars
      This was so easy to make and absolutely delicious!! Will be making it again and again!!

      Reply
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