1bunchasparaguswoody 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!)
1pintor more! grape/cherry tomatoes, halved
1-2jalapeño or serrano peppers, seeded, diced fine (if you like more heat, leave some of the seeds in tact!)
2tablespoonsraisinsreally, do NOT skip this, my hubby hates raisins, but still loves this, contributes to a sweet/salty flavor combo
1/4cupavocado oilit is important to use a high heat oil for roasting!!!
Sea salt and fresh ground pepperto taste
A good pinch of hot red pepper flakesto taste
Chopped Italian parsley for garnishoptional
1poundchicken sausagecrumbled 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.
Roasted Spring Veggies w/ Chicken Sausage
Amount Per Serving
Calories 444Calories from Fat 270
% Daily Value*
Saturated Fat 5g31%
Vitamin A 2238IU45%
Vitamin C 43mg52%
* Percent Daily Values are based on a 2000 calorie diet.