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Italian Sausage and Veggie Bowls
These Italian Sausage and Veggie Bowls are roasted with Italian herbs, served with Parmesan Garlic Orzo, and perfect for easy meal prep for the week ahead. Feel free to sub in whatever seasonal veggies you have on hand!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
- ●mixing bowl
- ●saucepan
- ●whisk
📝 Preparation Steps
1
How To Make The Italian Sausage and Veggie Bowls:
2
Prepare the Garlic Parmesan Orzo (see below).
garlic powder1 teaspoonbatch Garlic Parmesan Orzo Pasta (see below)1(16 ounces) uncooked orzo pasta1 poundgarlic (minced)2 cloves
3
Heat oven to 400°F. Line a large baking sheet with aluminum foil or parchment paper, or grease with cooking spray. Set aside.
4
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.
chopped veggies (I used 2 cups cherry tomatoes8 cups(16 ounces) uncooked orzo pasta1 poundolive oil2 tablespoonsItalian seasoning2 tablespoonsgarlic powder1 teaspoongarlic (minced)2 cloves
5
Turn the mixture out onto the prepared baking sheet, and spread everything out into an even layer. Season evenly with salt and pepper.
salt and pepper(16 ounces) uncooked orzo pasta1 pound
6
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.
chopped veggies (I used 2 cups cherry tomatoes8 cups(16 ounces) uncooked orzo pasta1 pound
7
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.
8
Serve immediately, or seal and refrigerate for up to 4 days.
9
How To Make The Garlic Parmesan Orzo:
garlic powder1 teaspoonbatch Garlic Parmesan Orzo Pasta (see below)1(16 ounces) uncooked orzo pasta1 poundgarlic (minced)2 cloves
10
Cook orzo al dente in generously-salted water according to package instructions. Drain and set aside.
11
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.
olive oil2 tablespoons(16 ounces) uncooked orzo pasta1 poundgarlic powder1 teaspoonbatch Garlic Parmesan Orzo Pasta (see below)1garlic (minced)2 clovesflour2 tablespoons
12
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.
(16 ounces) uncooked orzo pasta1 poundmilk2 cupsoptional toppings: grated Parmesan cheese and/or finely-chopped fresh parsley or basilgrated Parmesan cheese1 cupsalt and pepper
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