nutritional information

Per SERVING ( 1 1/2 cups vegetables and 2/3 cup orzo):

  • 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
Vegan

Autumn Vegetable Roast with Orzo

Serves 6

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).
  • 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 ½-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 ½ cups orzo pasta
  • ¾ 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 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.

October 2011 p.46

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comments

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

Betsy - 2014-01-09 23:16:46

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.

Sarah Fitzgibbons - 2012-09-10 01:24:53