Smoky Roasted Sausage and Vegetables

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  Olive oil(60g)

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

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  Vinegar, Red Wine(30g)
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  Mustard, Dijon(5g)

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

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  Garlic powder(1g)
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  Oregano, Dried(1g)
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  Paprika, Smoked(3g)
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  1/4 tsp salt ($0.02)
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  freshly cracked black pepper ($0.03)
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  Sugar, Granulated White(1g)
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  Andouille Sausage, Pork, Smoked(340g)
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  Broccoli(454g)
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  Bell Pepper
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  Yellow Onion
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  White Rice(240g)
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  Parsley, Fresh

Instructions

1. 1Slice the andouille sausage into 1/2-inch medallions. Cut the broccoli into small florets. Dice the bell pepper and onion into 1-inch pieces. Set aside.
2. 2In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, smoked paprika, and sugar until combined. Set the vinaigrette aside.
3. 3Add the rice and 2 cups water to a sauce pot with a lid. Bring to a boil over high heat, then reduce heat to low and simmer covered for 15 minutes. Remove from heat and let rest undisturbed for 5 minutes, then fluff with a fork.
4. 4While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage medallions and cook 4–5 minutes, stirring occasionally, until browned on both sides. Transfer to a plate.
5. 5In the same skillet, add the bell pepper, onion, and broccoli. Cook 8–10 minutes over medium-high heat, stirring occasionally, until the vegetables are tender-crisp and lightly browned at the edges.
6. 6Return the sausage to the skillet. Drizzle with half of the remaining vinaigrette and toss to coat. Cook 1–2 minutes until heated through.
7. 7Divide the rice evenly into 4 airtight containers while hot. Top each with an equal portion of the sausage and vegetable mixture.
8. 8Drizzle the remaining vinaigrette over each container and finish with a sprinkle of fresh parsley. Seal and refrigerate for up to 4 days.