Last night, Jason and I went jean shopping (for me). I typically don’t like going to the mall after a workday because I’m just exhausted and I just want to lie around on the couch watching tv. We got home earlier than usual last night so we ate an early dinner and then headed on out to the mall. I hate jean shopping. Clothes shopping is typically ok with me but when it comes to jeans, I loathe it. It’s SO hard for me to find the perfect pair of jeans. I just don’t know what it is. Maybe I’m too picky.
I feel like the quality of jeans have gone down in the past few years. Every pair of jeans I picked up yesterday felt like jeggings. They weren’t the typical all-American jean material that you’re used to, they had some weird slippery, ultra-stretchy feel to it. I tried a pair on that felt like jeans and omg, I felt like I was sausage being squeezed into a casing. Seriously, I’m not saying I’m fat by any means, but these jeans were literally skin tight. The second my leg went into one of the legs, it’s as if I were wearing spanx or some crazy spandex of some sort. Anyway, long story short, I didn’t end up buying any; no surprise there! So, I was at Nordstrom’s and that’s typically where I buy my jeans so it’s got me wondering: where do you find jeans that you love? What’s your favorite brand?
Roasted vegetables and andouille orzo is just as simple and delicious as dinner can get. Orzo is probably one of my favorite pastas right now. I’ve made so many orzo dishes in the past several months (you’ll see them on the blog soon!) and this one is definitely on the top of the list as one of my favorites. You already know how much I adore roasted vegetables and adding them in an orzo dish just amplifies a regular pasta dish. I threw in andouille for a meat component. I love the flavors of andouille sausage and it really does go well with the sweetness of the roasted vegetables. You can omit the andouille if you want to make this a strictly vegetarian dish, though!

Roasted Vegetables and Andouille Orzo
Ingredients
- 3 cups of roasted vegetables
- 2 cups orzo pasta
- 2 ¾ cups vegetable or chicken broth
- 3 andouille sausage links, sliced into 1/2-inch thick rounds
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt, more to taste
- ½ teaspoon pepper, more to taste
Instructions
- In a large, heavy stockpot (such as a Le Creuset dutch oven), over medium high heat, add olive oil to the pot and sauté garlic until fragrant, about 30 seconds. Add the andouille sausage and cook until the outsides are brown, about 5 minutes.
- Add the orzo to the pot, stir around to toast it a little bit then add in the vegetable or chicken broth. Bring to a simmer then turn the heat down to a medium low, cover, and let orzo cook for 12 minutes, stirring occasionally.
- The orzo should absorb all the liquid by the end of the cooking process and be a nice, creamy consistency. At this point, remove the pot from the heat, add the salt and pepper, then add the roasted vegetables. Toss to incorporate everything together.
- Serve warm.
YOUR NOTES
NUTRITION FACTS
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Susanna
Sunday 29th of May 2016
Julie, this recipe is amazinggg and has become one I regularly make. I have actually been using chicken andouille sausage that I buy from whole foods. It's cheaper and a little less oily. I personally don't think it compromises on flavor though regular andouille sausage is definitely delicious too. This dish is tastes just as good when heated up the next day. Thanks for sharing the recipe!
Julie
Monday 30th of May 2016
Glad you're enjoying this regularly! I love that you're using a chicken version of the sausage :)
Holly
Sunday 10th of August 2014
Do you think it would be okay to roast the vegetables the night before? I want to make it this week but the night I can make it I won't have as much time.
Julie
Monday 11th of August 2014
You definitely could! Enjoy!
Heather
Thursday 27th of March 2014
I subbed vegetarian sausage and veggie stock to keep the orzo meat-free and it was great! So quick and healthy!
Julie
Friday 28th of March 2014
Thanks for sharing! Glad you enjoyed!
Valerie
Monday 24th of February 2014
Made this with vegetarian sausage (I don't eat meat but it sounded too tasty to leave out) and it was delicious! Thanks!
Julie
Tuesday 25th of February 2014
Sounds great, Valerie!
Nutmeg Nanny
Saturday 26th of October 2013
Oh goodness, these roasted vegetables look so vibrant :) I can't wait to taste this dish!!