Smoky Roasted Sausage and Vegetables

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
• freshly cracked black pepper
• 1/4 tsp sugar
• 12 oz. smoked sausage
• 1 lb. broccoli crown
• 1 bell pepper
• 1 red onion
• 1 cup long grain white rice
• 1 handful chopped parsley

Directions

1. Heat the oven to 400ºF, and cover a large baking sheet with parchment paper. In a small bowl or a jar, make the dressing with the olive oil, vinegar, mustard, seasonings, salt, pepper, and sugar; whisk it well, or seal the jar and shake until everything comes together. Put it aside for later.
2. Cut the smoked sausage crosswise into 1/2-inch rounds. Break the broccoli down into small florets, then chop the bell pepper and red onion into 1-inch pieces. Spread the sausage, broccoli, bell pepper, and onion on the prepared baking sheet.
3. Spoon 2 Tbsp of the vinaigrette over the sausage and vegetables, then toss everything right on the pan until lightly coated.
4. Slide the pan into the fully heated oven and roast for 35-40 minutes, stirring once about halfway through, until the vegetables have browned edges.
5. As the pan roasts, prepare the rice. Combine the rice with 2 cups water in a sauce pot, cover, and bring it to a boil over high heat. When it boils, lower the heat to low and simmer for 15 minutes. Turn off the heat after 15 minutes, but leave the lid on and let the rice sit without stirring for another 5 minutes. Fluff it with a fork just before you use it.
6. When the sausage and vegetables are done roasting, pour on half of the vinaigrette that remains and toss to coat. Taste, then add another small pinch of salt and pepper if it needs it.
7. For each bowl or container, start with about 3/4 cup rice and add 1/4 of the roasted sausage and vegetables. Spoon a little more vinaigrette over the top, then add the chopped parsley.