Smoky Roasted Sausage and Vegetables

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Vinegar, Red Wine
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  1 tsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  0.3 tsp Garlic powder
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  0.3 tsp Oregano, Dried
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  0.5 tsp Paprika, Smoked
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  0.3 tsp 1/4 tsp salt ($0.02)
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  freshly cracked black pepper ($0.03)
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  0.3 tsp Sugar, Granulated White
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  12 oz Andouille Sausage, Pork, Smoked
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  1 lbs Broccoli
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  1 Bell Pepper(119g)
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  1 Yellow Onion(110g)
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  1 cup White Rice
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  1 Parsley, Fresh(15g)

Instructions

1. 1In a small bowl, whisk together the olive oil, red wine vinegar, coarse deli mustard, garlic powder, dried oregano, smoked paprika, salt, freshly cracked black pepper, and sugar until fully combined. Set the vinaigrette aside.
2. 2Slice the smoked sausage into ½-inch medallions. Cut the broccoli crown into small florets. Dice the bell pepper and red onion into 1-inch pieces.
3. 3Preheat the oven to 425°F. Spread the sausage, broccoli, bell pepper, and red onion across a large rimmed sheet pan in a single layer. Drizzle with about half the vinaigrette and toss to coat evenly.
4. 4Roast for 20–25 minutes, tossing once halfway through, until the vegetables are tender with lightly charred edges and the sausage medallions are caramelized and sizzling.
5. 5While the sheet pan roasts, cook the long grain white rice according to package directions until fluffy and all liquid is absorbed, about 18 minutes total.
6. 6Remove the sheet pan from the oven. Drizzle the remaining vinaigrette over the roasted sausage and vegetables and toss to coat. Scatter the chopped parsley over the top.
7. 7Divide the cooked rice evenly into 4 airtight meal-prep containers. Top each with an equal portion of the sausage and vegetable mixture. Cool to room temperature before sealing and refrigerating for up to 4 days.