Preheat the oven to 400F

Chop all the vegetables (not the spinach) into pieces that are the same size so that they cook at the same speed. Spread them onto a baking sheet and drizzle with a few tablespoons of olive oil, sea salt and Italian seasoning. Roast for 30 minutes or until tender

In a separate baking dish, roast the sausages for 30 minutes, flipping them over half way so that both sides cook evenly

While the sausage and vegetables are roasting, start the orzo. Warm a skillet or deep pan on medium heat on the stove top with a few tablespoons of olive oil

Add in the uncooked orzo and stir it around for a minute to lightly toast in the olive oil

Either in the microwave or in a small pot on the stove, warm up the chicken broth

Slowly add one ladle of warm broth to the orzo, stirring to combine. Increase the heat until the broth comes to a gentle boil. Keep adding more ladles of broth until the orzo is tender and cooked through, about 20 minutes

When the orzo is cooked through, add in the raw spinach and parmesan cheese. Stir or put a lid on the skillet to steam and wilt the spinach and melt the cheese

Remove the sausage from the oven, slice them up and add them to the orzo. Remove the vegetables and add them in to the orzo. Stir everything together, garnish with red pepper flakes and more parmesan cheese before serving