I just love this dinner. There are so many complex flavors singing throughout this dish: a surprising combo of ingredients with excellent results. Roasted spring veggies with sausage is an easy meal to throw together and have on the table in under 30 minutes!
I love these roasted spring veggies with sausage SO much for four reasons:
- Very easy and quick to make.
- Pretty to look at, those vibrant colors!!
- It’s a one dish wonder with all the protein, veggies, and healthy fats in one spot, on ONE pan!!
- Unbelievably delicious, and the several people I have served it to agree.
Take advantage of the lovely fresh local asparagus in the stores right now and make this easy gluten free pasta for dinner!!
Your taste-buds will thank you for the flavor explosion they are about to embark on!
Paleo, Keto, or Whole30 asparagus versions?:
I eat this without pasta to keep it low carb, but I boil noodles for my husband and kids. Shiritaki noodles are a great low carb grain free option, and there are even a few paleo pastas out there if you’re game!
Do what works for you. I sometimes serve a soft boiled or poached egg over the top too..magical!
Vegan asparagus pasta?
This recipe is delicious without the addition of chicken sausage too….with noodles for a meal, or as an amazing veggie side!
Want some more quick and easy under 30 minute gluten free dinner ideas?
- Creamy Ham & Potato Chowder
- Homemade Hamburger Helper
- Paleo Crispy Fish Tacos
- This maple glazed salmon will be a hit!
Asparagus pasta recipe:
If you make this delicious sheet pan dinner, I want to hear about it! Please leave a comment and rating below!
Roasted Spring Veggies w/ Chicken Sausage
- 1 bunch asparagus woody ends removed, sliced into 3 inch diagonals (NOTE: If your spears are of the thin variety, you will want to hold them back from the initial roasting, they will only need about 5 (or less) minutes to get tender, and no one like mushy asparagus!)
- 1 pint or more! grape/cherry tomatoes, halved
- 1-2 leeks thinly sliced
- 1-2 jalapeño or serrano peppers, seeded, diced fine (if you like more heat, leave some of the seeds in tact!)
- 4 cloves garlic chopped
- 1 tablespoon capers
- 2 tablespoons raisins really, do NOT skip this, my hubby hates raisins, but still loves this, contributes to a sweet/salty flavor combo
- 1/4 cup avocado oil it is important to use a high heat oil for roasting!!!
- 3 tablespoons balsamic vinegar
- 1 teaspoon dried basil
- Sea salt and fresh ground pepper to taste
- A good pinch of hot red pepper flakes to taste
- Chopped Italian parsley for garnish optional
- 1 pound chicken sausage crumbled and browned (any garlic or Italian variety will do, whatever you like)
Preheat the oven to 400 degrees F.
Put all the veggies onto a cookie sheet and toss with the olive oil, balsamic vinegar, and basil.
Sprinkle with sea salt, pepper, and chili flakes and place into a preheated oven.
Roast for about 15-20 minutes, until the asparagus is tender and crisp but not mushy.
Meanwhile, brown your chicken sausage.
When the veggies come out of the oven, toss them with the sausage. Eat as is, or toss with some preferred pasta. If you can have any Parmesan or Romano, that would be good here too.
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Kirsten Moreno says
I have to admit, this recipe is surprisingly amazing. I was skeptical over the raisin/caper combo but I agree that they are a must! Somehow it all works together magically and I’ve pinned this to my board! Thank you, Tessa!
It does indeed work in a strange way…similar to my chicken Marbella recipe!
Carol Little R.H. @studiobotanica says
Don’t you just love roasting veggies? I do. I’ve never found a chicken or turkey sausage that is really flavourful so will need to keep looking for that. I normally just roast + eat the veggies but would love the additional flavour + protein of the sausage so will keep looking!
Katherine G Beck says
Thank god for spring! All of these fresh veggies look wonderful and this is a bright and light dish for a warmer evening.
I love this recipe. So easy to make and delicious! I can have this every day!
looks like a great quick dinner and i love the use of seasonal veggies
Kari - Get Inspired Everyday! says
Roasted veggies are a staple for me year round and this spring version looks so flavorful!
Kelly Page says
That is exactly how I like to eat. It’s a perfect meal!
LOVE the combo of all those veggies. And yes, raisins with roasted veggies is so good!
I loved how fresh and tasty this was with all of the different veggies! The sweet and salty combo from the raisins and capers tasted so good!
All my favorite veggies! This looks so delicious and beautiful. I love that you added raisins, I bet that’s so tasty!
Raia Todd says
Wow, I never would have expected raisins in here. But whatever works! Sounds like something my family would love!
What a perfect light dish!
Cynthia | What A Girl Eats says
i love everything about this! sounds so healthy and delicious!
Megan Stevens says
This meal is perfect for our family. We love sausages, and I really prioritizing serving LOTS of veggies and a variety of them every night at dinner. 🙂 Thank you!
Joni Gomes says
I’m SO excited for all of the spring produce! Roasting it was such a great idea and I loved every bite!
Beautifully colorful dish! The heat from the pepper and pop of salt from the capers are such a great flavor addition.
STACEY CRAWFORD says
This is a fast and tasty meal. I served it over some cauliflower rice for me & regular rice for my kids.
Elise @frugalfarmwife.com says
Amazing as always Tessa. You’re recipes are always so inspiring!
Thanks for sharing with Waste Not Want Not Wednesday!
Looks delicious, easy and healthy meal, thanks for sharing with Hearth and soul blog hop. pinning.
Wow this sounds delicious and so healthy. Makes my mouth water. Thanks for sharing on Real Food Fridays. Pinned & twitted.
I must say that looks and sounds delicious. The sort of meal that would go well in our house. I can almost taste it. Thanks for the meal idea.
GiGi Eats Celebrities says
Now this is MY KIND OF MEAL! Absolutely delicious combo! 🙂
Cindy (Vegetarian Mamma) says
Beautiful picture! Love the veggies! You always amaze with me your talents! Got this pinned and tweeted! Thanks for linking up at Gluten Free Fridays!
Kathryn @ Mamacado says
I LOVE the raisin idea. Roasting is my new favorite cooking method and love this recipe. I recently posted a roasted sausage, potatoes and veggie recipe:
Michelle @ The Willing Cook says
I’m featuring this recipe at AFW tomorrow. I love all the flavor combinations you have! Hope you’re doing well.
Hi Tessa, I love the sound of these eclectic mix of flavours. Quite tempted to try this at home. Thank you for sharing another fab recipe with us and I hope to welcome you over at Seasonal Celebration again this Wednesday! Rebecca @Natural Mothers Network x
This sounds like such a wonderful combination of vegetables. I am sure the flavors are absolutely amazing!
Miz Helen says
This looks like a delicious dish that we will just love. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
April @ The 21st Century Housewife says
What wonderful flavourful ingredients in this pasta. I’m really intrigued by the addition of the raisins.
I am glad you are liking so many things! I adore this recipe too!
Another home run. This blog rocks! 🙂