Autumn Vegetable Roast with Orzo Recipe | Vegetarian Times Skip to main content

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).



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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


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: 

13 g
Total Fat: 
11 g
Saturated Fat: 
2 g
68 g
0 mg
195 mg
9 g
9 g
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.