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Autumn Vegetable Roast with Orzo

Fingerling potatoes, cauliflower, celery root, fennel, and kale are roasted and served with orzo that’s studded with parsley and chickpeas. For a next-day supper of Moroccan-Style Stew, reserve half of the recipe (4 1/2 cups roasted vegetables and 2 cups orzo mixture).

Ingredients: 

Ingredients: 

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1 lb. fingerling potatoes, halved
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1 lb. cauliflower, cut into 1-inch florets
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2 medium onions, thickly sliced (3 cups)
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8 oz. celery root, peeled and cut into ½-inch pieces
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2 small fennel bulbs, cut into 1-inch pieces (8 oz.)
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6 cloves garlic, minced (2 Tbs.)
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4 Tbs. olive oil, divided
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1 12-oz. bunch kale, coarsely chopped
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1 ½ cups orzo pasta
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¾ cup cooked or canned chickpeas
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3 Tbs. finely chopped fresh parsley
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1 Tbs. aged balsamic vinegar

Instructions: 

1. Place 1 oven rack in bottom one-third of oven and 1 rack in center of oven, and preheat oven to 400°F. Spray 2 baking sheets with cooking spray.

2. Toss potatoes, cauliflower, onions, celery root, fennel, garlic, and herbes de Provence with 3 Tbs. oil in bowl. Arrange vegetables on prepared baking sheets. Roast 1 hour, stirring occasionally and reversing positions of baking sheets halfway through.

3. Cook kale in large pot of boiling salted water 5 minutes. Drain, and stir kale into vegetable mixture. Roast 5 minutes more.

4. Cook orzo in pot of boiling salted water 5 minutes. Add chickpeas, and cook 2 minutes. Drain, and transfer to bowl. Stir in parsley and remaining 1 Tbs. oil. Season with salt and pepper, if desired. Serve orzo with vegetables, and drizzle with balsamic vinegar.

Nutrition Information: 

Calories: 
392
Protein: 
13 g
Total Fat: 
11 g
Saturated Fat: 
2 g
Carbohydrates: 
68 g
Cholesterol: 
0 mg
Sodium: 
195 mg
Fiber: 
9 g
Sugar: 
9 g
Yield: 
Serves 6

Comments on this Recipe

Just made this for the first time. It is very tasty, however it makes a lot of food... so much so that I couldn't fit it on both of my baking pans, so I bagged up the extra to cook on another night. I ended up using more oil than the recipe called for. The 3 Tbs just didn't seem like enough for the amount of veggies.

Makes a ton. Needs more oil, s&p, and herbs. Not the best use of these ingredients as written.

I have made this multiple times and loved it! It is perfect for a fall party

This was really tasty! Based on the other reviewers feedback I made a half portion which fit on one large baking sheet and still allowed for leftovers. I didn't halve the oil and spices though.

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