Monday, June 3, 2013

Pesto Orzo with Roasted Brussel Sprouts and Chicken Sausage

Ummmmm this recipe was sooo delicious. I think I had four helpings as did one of our good friends that was over for dinner last night. I wouldn't say the hubs was OBSESSED with it, but eh you can't win them all right? I still will definitely be making this again.

I made many changes from the original recipe so please realize if you follow what I did that yours will not come out looking like what is pictured below.

via Gimme Some Oven

Pesto Pasta with Chicken Sausage and Brussel Sprouts adapted from Gimme Some Oven

  • 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then quartered
  • 3 Tbsp. olive oil, divided
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. freshly-ground black pepper
  • 1/2 cup orzo (uncooked)
  • 5 chicken sausage links (I used spicy Italian)
  • 5 cloves garlic, peeled and minced
  • 1/3 cup pesto (I used some leftover pistachio pesto, from this recipe)

  • Method
Preheat oven to 400 degrees F. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined.
Prepare a baking sheet, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside. Remove from oven and set aside.
Meanwhile, heat the remaining olive oil in a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 6-8 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.
Cook the orzo according to the package directions. Once the pasta is cooked, drain the water, and then toss together the pasta, pesto, cooked sausage and garlic, and brussels sprouts.


  1. Kellye and I loooove this recipe! One of my all time favs.

  2. Ya! It's soooo good! I've already made it twice!