Autumn Vegetable Roast with Orzo Recipe

Name: Autumn Vegetable Roast with Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fingerling potatoes, halved; 1 lb. cauliflower, cut into 1-inch florets; 2 medium onions, thickly sliced (3 cups); 8 oz. celery root, peeled and cut into 1/2-inch pieces; 2 small fennel bulbs, cut into 1-inch pieces (8 oz.); 6 cloves garlic, minced (2 Tbs.); 2 tsp. Herbes de Provence; 4 Tbs. olive oil, divided; 1 12-oz. bunch kale, coarsely chopped; 1 1/2 cups orzo pasta; 3/4 cup cooked or canned chickpeas; 3 Tbs. finely chopped fresh parsley; 1 Tbs. aged balsamic vinegar

Servings: persons

1 lb. fingerling potatoes, halved
1 lb. cauliflower, cut into 1-inch florets
2 medium onions, thickly sliced (3 cups)
8 oz. celery root, peeled and cut into 1/2-inch pieces
2 small fennel bulbs, cut into 1-inch pieces (8 oz.)
6 cloves garlic, minced (2 Tbs.)
2 tsp. Herbes de Provence
4 Tbs. olive oil, divided
1 12-oz. bunch kale, coarsely chopped
1 1/2 cups orzo pasta
3/4 cup cooked or canned chickpeas
3 Tbs. finely chopped fresh parsley
1 Tbs. aged balsamic vinegar

1
Place 1 oven rack in bottom one-third of oven and 1 rack in center of oven, and preheat oven to 400F.
2
Spray 2 baking sheets with cooking spray.
3
Toss potatoes, cauliflower, onions, celery root, fennel, garlic, and herbes de Provence with 3 Tbs.
4
oil in bowl.
5
Arrange vegetables on prepared baking sheets.
6
Roast 1 hour, stirring occasionally and reversing positions of baking sheets halfway through.
7
Cook kale in large pot of boiling salted water 5 minutes.
8
Drain, and stir kale into vegetable mixture.
9
Roast 5 minutes more.
10
Cook orzo in pot of boiling salted water 5 minutes.
11
Add chickpeas, and cook 2 minutes.
12
Drain, and transfer to bowl.
13
Stir in parsley and remaining 1 Tbs.
14
oil.
15
Season with salt and pepper, if desired.
16
Serve orzo with vegetables, and drizzle with balsamic vinegar.

1471

kcal

Calories

104

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb. fingerling potatoes, halved, 1 lb. cauliflower, cut into 1-inch florets, 2 medium onions, thickly sliced (3 cups), 8 oz. celery root, peeled and cut into 1/2-inch pieces, and more.

Yes, Autumn Vegetable Roast with Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Vegetable Roast with Orzo

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