Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Diets

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).

Get access to everything we publish when you sign up for Outside+ Join today!.

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).

Servings
6

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

Preparation

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
  • Cholesterol Content 0 mg
  • 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