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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Autumn Vegetable Roast with Orzo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions