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.
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!
Video
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.