Italian Sausage and Veggie Bowls
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(7)
Ingredients
6 servings
- 8 cups chopped veggies (2 cups cherry tomatoes, 1 bunch asparagus, 1 red bell pepper, 1 small red onion, 1 yellow bell pepper, 1 8-ounce carton baby bella mushrooms)
- 3 tablespoons olive oil
- 2 tablespoons Italian seasoning, homemade or store-bought
- 1 teaspoon garlic powder
- salt and pepper
- 1 pound Italian sausage or smoked sausage (I used Italian chicken sausage)
- 1 batch Garlic Parmesan Orzo Pasta
- optional toppings: grated Parmesan cheese and/or finely-chopped fresh parsley or basil
- 1 pound (16 ounces) uncooked orzo pasta
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons flour
- 2 cups milk
- 1 cup grated Parmesan cheese
- salt and pepper
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Preparation
Step 1
Prepare the Garlic Parmesan Orzo (see below).
Step 2
Heat oven to 400°F. Line a large baking sheet with aluminum foil or parchment paper, or grease with cooking spray. Set aside.
Step 3
In a large mixing bowl, add the Italian sausage, chopped veggies and olive oil. Then sprinkle evenly with the Italian seasoning and garlic powder. Toss thoroughly until evenly combined.
Step 4
Turn the mixture out onto the prepared baking sheet, and spread everything out into an even layer. Season evenly with salt and pepper.
Step 5
Bake for 20-25 minutes, removing the baking sheet and stirring once at the halfway mark, until the veggies are tender and cooked through. Transfer the baking sheet to a wire rack and let cool for 10 minutes.
Step 6
Once the sausage/veggie mixture and the orzo are ready to go, portion everything evenly into 6 small storage containers. Sprinkle with your desired toppings.
Step 7
Serve immediately, or seal and refrigerate for up to 4 days.
Step 8
How To Make The Garlic Parmesan Orzo:
Step 9
Cook orzo al dente in generously-salted water according to package instructions. Drain and set aside.
Step 10
Meanwhile, as the pasta is cooking, heat olive oil (or butter) in a small saucepan over medium heat. Add the garlic and sauté for 1-2 minutes, stirring occasionally, until the garlic is fragrant. Whisk in the flour until evenly combined, then cook the mixture for 1 more minute, stirring occasionally.
Step 11
Gradually whisked in the milk until it is completely combined. Continue cooking, stirring frequently, until the mixture reaches a very low simmer and thickens. Remove from heat and stir in the Parmesan cheese until evenly combined. Taste and season with salt and pepper as needed.
Step 12
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Chef's notes
The recipe is easily adaptable to whatever veggies happen to be in season.
Feel free to sub in any kind of Italian or smoked sausage.
