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Maximalist Orzo Roasted Root

A cozy, colorful orzo bowl tossed with caramelized root vegetables, herbs, and lemon for the perfect fall meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main, Side
Cuisine: Mediterranean, Vegetarian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups dry orzo pasta
  • 1 large carrot, peeled and cubed
  • 1 parsnip, peeled and cubed
  • 1 small beet, peeled and diced
  • 1 cup butternut squash, cubed
  • 0.5 red onion, chopped
  • 3 tbsp olive oil
  • 1 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp fresh thyme leaves
  • 1 tbsp lemon juice
  • 0.25 cup fresh parsley, chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Saucepan

Method
 

  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. Toss chopped root vegetables with olive oil, salt, pepper, garlic powder, and thyme.
  3. Spread evenly and roast for 25–30 minutes, stirring halfway through.
  4. Meanwhile, cook orzo in salted boiling water for 8–10 minutes. Drain.
  5. Combine orzo and roasted vegetables in a large bowl. Add lemon juice and parsley.
  6. Toss well, adjust seasoning, and serve warm with fresh thyme garnish.

Notes

Serve warm or chilled. Add feta or roasted chickpeas for variation.