6 Ingredient Sheet Pan Sausage, Veggie and Rice Bake
Roasted sausage and caramelized veggies are tossed with buttery rice and finished with melty cheese for a simple, hearty dinner that always hits.
This is one of those meals I started making when my kids were little and our evenings just felt kind of chaotic. I needed something simple that I didn’t have to think too hard about, and this one just worked. It uses ingredients I almost always have on hand and comes together really easily.
My favorite part of this recipe is the sausage. We don’t eat sausage a lot, so it feels like a nice little treat. It adds so much flavor without any extra effort, and somehow turns a really simple mix of rice and vegetables into something everyone actually looks forward to (especially my husband!).
Everything roasts on one pan, then gets mixed together with rice and a little cheese. It’s warm, filling, and always a win at the end of the day.
Main Ingredients & Swaps
Sausage – this grass-fed beef sausage is my favorite for this dish. But any polish sausage will do!
Carrots – slice in thin diagonal cuts so they cook evenly
Cauliflower – chop this up into smaller chunks as well so it cooks evenly
Rice – leftover rice is perfect here or use whatever you have on hand
Cheese – I use a raw white cheddar in this dish. I always suggest you shred your own cheese becuase you get such a better melt from the cheese without the extra anti-caking agents
Sauerkraut – I love topping this with raw sauerkraut, it adds so much brightness (and probiotics!)
How I Make It
Preheat your oven to 375°F (190°C) and then slice the sausage on a diagonal and add it to a sheet pan or casserole dish. Slice the carrots thin so they cook at the same rate. If you’re using cauliflower, chop it into small pieces and add it in.
Drizzle everything lightly with olive oil, then season with salt and pepper. Toss it together and spread it out evenly.
Roast for about 20-25 minutes, stirring once or twice, until the vegetables are tender and the sausage is browned. If you want more color, increase the heat to 400°F (200°C) near the end.
While that cooks, get your rice ready. Leftover rice works best and keeps this really quick. Once everything is done, transfer it to a large bowl or casserole dish. Add the rice and mix it all together.
Top with shredded cheese and return it to the oven for a few minutes, just until the cheese is melted. I also love serving this with sauerkraut on top because it just adds so much brightness to the dish.
To watch me make this full recipe, check out my YouTube video below!
Sheet Pan Sausage, Veggies & Rice Bake
Ingredients
Notes
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For one serving (of 6) it has approximately 520 calories, 22g of protein and 4g of fiber
Method
- Preheat oven to 375°F (190°C). Line a large sheet pan if desired for easier cleanup.
- Add the sliced sausage, carrots, and cauliflower to the pan. Sprinkle with salt and pepper, then drizzle lightly with olive oil. Toss everything together and spread into an even layer.
- Roast for about 20 to 25 minutes, stirring once or twice, until the carrots are tender and the sausage is browned. Toward the end, increase the oven temperature to 400°F (205°C) to get more color and caramelization.
- While that cooks, warm your rice and mix in the butter until melted.
- Transfer the cooked sausage and vegetables into a large bowl or casserole dish, leaving excess grease behind. Add the buttered rice and mix everything together.
- Top with shredded cheese and return to the oven for a few minutes, just until the cheese is melted.
- Serve warm with sauerkraut on top.
Video
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