top of page
  • Writer's pictureElizabeth Carroll

Orzo with Roast Vegetables


3/4-1c Pine Nuts

1/2T Garlic Olive Oil

8oz Mushrooms (variety of your choice), sliced

8oz Broccoli Florets or Brussel Sprouts

1 Bunch Asparagus, cut into 1" pieces, ends trimmed off

8-10 Mini Bell Peppers, cut into 1/2" pieces

2-3 Small Shallots, diced

5 Cloves Garlic, minced

3-4T Olive Oil (I love roasting my vegetables with either of Brightland's Rosette (Garlic) or Lucid (Lemon) Olive Oil)

2T Butter (You can sub olive oil if you're vegan!)

1 1/2c Orzo Pasta

2c Vegetable Stock

4T Garlic Olive Oil

2T Fresh Squeezed Lemon Juice

1t Salt

1/2t Ground Black Pepper


Green Onions


1. Preheat oven to 440

2. Line 2 large baking sheets with parchment paper 3.Toast pine nuts in small skillet over medium heat, stirring frequently until golden brown. Set aside to cool

4. Spread vegetables evenly among prepared baking sheets, drizzle with olive oil. Season with salt and pepper 5. Roast vegetables 30-40 minutes, turning halfway through

6. While vegetables are roasting, melt 2T butter (or olive oil) over medium high heat in skillet

7. Stir frequently, until orzo is toasted and golden brown

8. Add in 2c vegetable stock, heat until a low boil (careful, this will be really hot when it steams)

9. Reduce heat, cover, and simmer approximately 15 minutes, until stock has been absorbed. Remove from heat and set aside 10. When vegetables are done roasting, add orzo, vegetables, and pine nuts to large bowl

11. Mix vegetables and orzo until well combined, then add in your dressing and toss until well coated

12. Garnish with fresh basil and / or green onions. Enjoy!

Recent Posts

See All


bottom of page