This sheet pan sausage and vegetable dinner while preparing a pot of rice will make weekday lunch preparation a breeze! You may substitute quinoa for the rice or use different vegetables because this recipe is so flexible. Italian dressing or spicy sauce can be drizzled on top. There are countless options! Keep chilled for up to five days.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- nonstick cooking spray
- 3 tablespoons olive oil, divided
- 1 ¼ cups uncooked brown rice
- 2 ½ cups water
- ½ teaspoon salt
- 5 Italian turkey sausage links
- 1 large red onion, cut into 1-inch pieces
- 1 pound Brussels sprouts, trimmed and halved
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 orange bell pepper, cut into 1-inch pieces
- 5 (3-cup) storage containers
- ¼ cup grated Parmesan cheese, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Cover a large 12×17-inch baking sheet with aluminum foil and grease with cooking spray.
- Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add brown rice and saute for 2 to 3 minutes. Add water and salt. Cover and simmer over medium-low heat until water is absorbed, 20 to 30 minutes.
- Meanwhile, place sausages on one end of the baking sheet. Place onion next to the sausages. Place Brussels sprouts next to onion. Sprinkle garlic powder, salt, and pepper over vegetables. Drizzle with 1 1/2 tablespoons oil. Toss to coat.
- Roast in the preheated oven for 10 minutes. Remove baking sheet from the oven. Stir vegetables and turn sausages over. Add bell pepper to the baking sheet and drizzle with remaining 1/2 tablespoon olive oil. Season with salt and pepper. Toss to coat. Return to the oven for an additional 10 minutes. Let cool.
- Slice sausages into bite-sized pieces. Divide brown rice, vegetables, and sausage pieces evenly among the 5 containers. Top with Parmesan cheese.
- Cut large Brussels sprouts into thirds or quarters.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 6 g |
| Protein | 24 g |
| Saturated Fat | 5 g |
| Sodium | 1252 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Simple to make and the flavor combo was excellent! Fresh turkey sausage can be tricky to find in my area and I couldn’t get my hands on any Italian but found a jalapeno cheddar one that worked great as well. One of the highlights for me is that the bell peppers were not added until the last 10 minutes. Most recipes cook them to death which is a huge pet peeve of mine. Another highlight to point out is that I was able to pull my container out of the fridge 30 minutes before lunch time and it was excellent at room temperature. The lines for the microwave at work can be lengthy so this was a huge bonus for me. I will make this often and experiment with the different turkey sausages I find.