Roasted Fall Vegetable Orzo – A simple side for a Barber Foods meal
This Roasted Fall Vegetable Orzo is an easy pasta recipe that combines delicate orzo pasta with easy roasted fall vegetables.
Sometimes it feels like everyone goes on and on about all of the amazing summer vegetables that they’re picking from their gardens and when fall gets here all of the colorful, flavorful fall vegetables don’t get nearly as much attention as they deserve. I’m all about vegetables year round and I especially love all of the root vegetables and earthy greens that fall brings. The best part is those beautiful vegetables are the best when they are cooked simply like they were in today’s Roasted Fall Vegetable Orzo.
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Roasted vegetables are a total time saver because you can just put them in the oven and let them bake for 15 – 20 minutes while you get the rest of dinner ready. When I made this Roasted Fall Vegetable Orzo the other night I made life easy and served it with Barber Foods Broccoli and Cheese Stuffed Chicken Breasts. I LOVE making stuffed chicken breasts but they require a lot of work. You have to pound out the chicken, create a filling, roll the chicken, tie it up, then bake it. Barber Foods stuffed chicken breasts have done all of the work for you so they are perfect for weeknight meals when you don’t have the time to do everything yourself. All you have to do is preheat the oven to 375° F, remove the chicken breasts from their pouches and place them on a baking sheet, then bake them for 36-39 minutes. In the meantime you can get together everything you need for this simple side dish and while your chicken breasts are cooling a little you can roast the veggies.
This Roasted Fall Vegetables Orzo is a mix of Brussels sprouts, broccoli, red onions, and sweet potatoes. They’re laid out on a baking sheet, drizzled with olive oil, and sprinkled with a little salt before roasting them in the oven for 15 – 20 minutes. They come out of the oven slightly caramelized with a sweet and earthy flavor that makes you want to eat them straight off of the baking sheet. The roasted fall vegetables are tossed with orzo pasta. I love orzo because it is different than your standard pasta, the shape is more like rice which makes it perfect for tossing with other ingredients but it still has the texture and taste of pasta. Drizzle a little more olive oil over everything, sprinkle with some salt and pepper for taste and you’re done!
Roasted Fall Vegetable Orzo
- 1 cup Orzo, uncooked
- 1 cup Broccoli florets
- 1 cup Brussels sprouts, halved
- ¼ cup Red onion, chopped
- 1 Sweet potato, cubed
- 3 Garlic cloves, sliced
- 1 tablespoon Olive oil
- Salt & Pepper to taste
- Cook orzo according to instructions on it's package.
- Preheat oven to 425 °F.
- Toss vegetables together and spread out on a baking sheet. I suggest lining the baking sheet with parchment paper or a silicone mat to keep vegetables from sticking.
- Drizzle vegetables with olive oil and sprinkle them with salt and pepper.
- Bake for 15 - 20 minutes.
- Once vegetables are done baking remove from oven and toss with orzo. Add salt to taste and enjoy.
Barber Foods Stuffed Chicken Breasts come in several varieties. I found mine at my local Giant Foods grocery store in the frozen food section. Find a store near you!
I roast vegetables often, but never thought to toss with orzo. Great idea!
I just thought of it recently and I’m loving it!
Made this for dinner tonight. Great fall comfort food.
Yay! I love seeing your comments 🙂 Miss you! -M