Roasted Seasonal Veggies with Parmesan Orzo

Name: Roasted Seasonal Veggies with Parmesan Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Zucchini 1 sliced; Yellow Squash 1 sliced; Broccoli 1/2 stems and florets; 6-8 Brussel Sprouts quartered; Watermelon radish 1 sliced; Mushrooms 10 quartered; Red Onion 1 sliced; Fresh Thyme 1 bunch; Vegetable oil 3tbsp; Salt to taste; Pepper to taste; Whole wheat orzo 1.5 cup; Chicken Stock 3 cup; Butter 3 tbsp; Parmesan 2tbsp; Salt to taste; Black pepper to taste; Diced Tomato (optional)

5 steps

Prep:15minCook:30min

Simple and delicious. A perfect use of your Sunday farmers market vegetable haul.

Updated at: Wed, 16 Aug 2023 20:33:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories482.5 kcal (24%)

Total Fat23.8 g (34%)

Carbs55.8 g (21%)

Sugars9.1 g (10%)

Protein17.3 g (35%)

Sodium506.7 mg (25%)

Fiber8.9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Vegetables

0.5Broccoli

1 bunchFresh Thyme

3 TbspVegetable oil

Orzo

1 ½ cupWhole wheat orzo

3 cupChicken Stock

3 Tbspbutter

2 TbspParmesan

Instructions

Step 1

Preheat oven to 400°F with racks positioned in the upper and lower thirds of the oven. Wrap baking sheets in foil.

Step 2

Cut vegetables based on estimated cook time for even roasting. Oil and season the vegetables to your preference ensuring the vegetables are adequately covered in oil to avoid burning.

Step 3

Roast vegetables for 25-35 minutes. As needed, rotate the baking sheets or swap racks.

Step 4

While the vegetables are roasting, bring chicken stock to a boil. Add orzo and cook as indicated on the packaging. When cooked and drained, add butter, parmesan, salt (as needed), pepper (generously), and fresh tomatoes (if using).

Step 5

Plate your dish and admire your veggies.