Roasted Vegetables with Lemon Orzo

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Roasted Vegetables with Lemon Orzo | Sweet Pea Living | Plant Based Diet | Vegan

Happy Thanksgiving, friends! I hope you had a wonderful holiday filled with family, food, and fun. I’m still feeling full from the turkey, stuffing, mashed potatoes, and pie leftovers that we enjoyed all weekend long. While I love comfort food, I know it’s time to fill our fridge with healthier meal options. If you’re like me and looking for lighter meals this week, try these Roasted Vegetables with Lemon Orzo!

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Roasted vegetables are one of my new go-to ingredients for our dinners and lunches. They’re packed with vitamins, provide a great crunch, and are super versatile. For this recipe, I pulled out red bell pepper, shallots, asparagus, cherry tomatoes, broccoli, and zucchini from our fridge. You could also add (or substitute) your recipe with cauliflower, mushrooms, onions, squash, or eggplant. Whichever you prefer!

Roasted Vegetables with Lemon Orzo | Sweet Pea Living | Plant Based Diet | Vegan

As many of you know, I have always been a huge fan of pasta. However, spaghetti (and other pasta variations) are not always the right texture for a recipe. I chose orzo because it provides a unique rice-pasta combination that is so easy to enjoy. I also love that you can buy whole-wheat orzo for additional fiber and protein.

Roasted Vegetables with Lemon Orzo | Sweet Pea Living | Plant Based Diet | Vegan

It’s time to stop eating turkey and start eating vegetables. Who’s with me?! Give these Roasted Vegetables with Lemon Orzo a try. When you do, tag me on Instagram @sweetpealiving or use the hashtag #sweetpealiving to share your photos. I look forward to seeing how you like it!

Roasted Vegetables with Lemon Orzo


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

INGREDIENTS
  cup pine nuts
 1 red bell pepper, sliced
 23 shallots, chopped
 1 lb asparagus, cut into thirds with woody ends discarded
 1 cup cherry tomatoes, halved
 2 heads broccoli, cut into florets
 1 zucchini, sliced
 2 cloves garlic, sliced
 4 tbsp Extra Virgin Olive Oil (EVOO), divided
 1 tsp sea salt
 1 cup whole wheat orzo pasta
 1 ½ cups vegetable broth
 ¼ cup fresh basil, chopped
 ¼ cup fresh curly parsley, chopped
 1 lemon, juiced
 1 oz feta cheese, crumbled

INSTRUCTIONS
1

Preheat your oven to 350 degrees.

2

On a small baking tray, toast pine nuts for 6-7 minutes until fragrant. Set aside to cool.

3

Turn oven up to 425 degrees. Place the bell pepper, shallots, asparagus, cherry tomatoes, broccoli, and garlic in a large bowl. Mix in 2 tablespoons of EVOO and salt, then toss well.

4

Spread vegetables out in a single layer over two large baking pans. Roast in oven for 25 minutes. Turn vegetables over after 15 minutes and rotate trays.

5

In a large non-stick pan, heat 1 tablespoon of EVOO on medium heat until shimmering.

6

Add the uncooked orzo to the pan and coat the orzo thoroughly. Stir occasionally for about 3 minutes, until the orzo is golden.

7

Add the vegetable broth. Bring to a simmer, then turn down the heat to low. Cover and cook for about 10 minutes (or until all the liquid is absorbed).

8

Add basil, parsley, lemon juice and feta cheese. Stir in roasted vegetables. Serve hot and enjoy!

Ingredients

INGREDIENTS
  cup pine nuts
 1 red bell pepper, sliced
 23 shallots, chopped
 1 lb asparagus, cut into thirds with woody ends discarded
 1 cup cherry tomatoes, halved
 2 heads broccoli, cut into florets
 1 zucchini, sliced
 2 cloves garlic, sliced
 4 tbsp Extra Virgin Olive Oil (EVOO), divided
 1 tsp sea salt
 1 cup whole wheat orzo pasta
 1 ½ cups vegetable broth
 ¼ cup fresh basil, chopped
 ¼ cup fresh curly parsley, chopped
 1 lemon, juiced
 1 oz feta cheese, crumbled

Directions

INSTRUCTIONS
1

Preheat your oven to 350 degrees.

2

On a small baking tray, toast pine nuts for 6-7 minutes until fragrant. Set aside to cool.

3

Turn oven up to 425 degrees. Place the bell pepper, shallots, asparagus, cherry tomatoes, broccoli, and garlic in a large bowl. Mix in 2 tablespoons of EVOO and salt, then toss well.

4

Spread vegetables out in a single layer over two large baking pans. Roast in oven for 25 minutes. Turn vegetables over after 15 minutes and rotate trays.

5

In a large non-stick pan, heat 1 tablespoon of EVOO on medium heat until shimmering.

6

Add the uncooked orzo to the pan and coat the orzo thoroughly. Stir occasionally for about 3 minutes, until the orzo is golden.

7

Add the vegetable broth. Bring to a simmer, then turn down the heat to low. Cover and cook for about 10 minutes (or until all the liquid is absorbed).

8

Add basil, parsley, lemon juice and feta cheese. Stir in roasted vegetables. Serve hot and enjoy!

Roasted Vegetables with Lemon Orzo

Roasted Vegetables with Lemon Orzo | Sweet Pea Living | Plant Based Diet | Vegan

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