Roasted Fall Vegetable Orzo
This Roasted Fall Vegetable Orzo is an easy pasta recipe that combines delicate orzo pasta with easy roasted fall vegetables.
- 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