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).

  • 6Servings


  • 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 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
  • Carbohydrate Content: 68 g
  • Fat Content: 11 g
  • Fiber Content: 9 g
  • Protein Content: 13 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 195 mg
  • Sugar Content: 9 g