Sheet Pan Sausage, Veggies & 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.
Ingredients
- 8 fully cooked sausages beef or preferred, sliced on a diagonal
- 3 to 4 carrots sliced thin on a diagonal
- 2-3 cups cauliflower florets
- ½ teaspoon coarse salt
- Black pepper to taste
- 1 to 2 teaspoons olive oil optional
- About 3 cups cooked rice
- 2 to 3 tablespoons butter
- 1 cup shredded cheddar cheese
- Sauerkraut for serving
Instructions
- 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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