Go Back
+ servings

Roasted Fall Vegetable Orzo

This Roasted Fall Vegetable Orzo is an easy pasta recipe that combines delicate orzo pasta with easy roasted fall vegetables.
Course Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 218kcal
Author Kat Jeter & Melinda Caldwell


  • 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.


Calories: 218kcal | Carbohydrates: 38g | Protein: 6g | Fat: 4g | Sodium: 33mg | Potassium: 359mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4920IU | Vitamin C: 40.5mg | Calcium: 42mg | Iron: 1.2mg