Warm Roasted Tomato, Spicy Sausage & Brown Rice Salad

I've been making this recipe for 5 years (I found it in Sunset magazine) and it is always easy and delicious.  It was my go-to meal on our yearlong road trip. This time I added cut-up butternut squash.  Start checking it after about 15 minutes in the oven - it cooks fast.

3 servings

12 calculated points

Petite Sirah

Ingredients

• 12 ounces spicy Italian sausage links
• 2 pints cherry or grape tomatoes, mixed colors if possible
• 3 cups cooked brown rice
• 2 to 3 teaspoons red wine vinegar
• olive oil, if desired
• ¼ cup minced parsley, basil or a combination of both
• ½ cup shaved Parmesan cheese
• Salt and pepper

Directions

Place the rack in the middle of the oven and preheat the oven to 425 degrees. Lightly oil a large rimmed baking sheet.

Carefully remove the casings from the sausage links, and cut or pinch the meat into 3/4 inch chunks. Spread the sausage out onto the prepared pan; scatter the tomatoes around the sausage. Roast until the sausage browns and the tomatoes burst and release some of their juices, about 25-30 minutes, stirring or shaking the pan a few times during roasting.

Remove the pan from the oven and gently toss the sausage, tomatoes and their juices in a large bowl with the brown rice, vinegar and a little bit of olive oil, if the mixture appears dry. Stir in all the herbs and half the Parmesan cheese. Season to taste with salt and pepper and sprinkle the rest of the cheese on top. Serve warm.