Warm Roasted Veggie and Pistachio Orzo
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield
6
Ingredients
2 cups brussels sprouts, halved
2 cups butternut squash, cubed
2 medium parsnips, peeled and cut into 1-inch pieces
2 tbsp olive oil
1/3 cup shelled Pistachios
1 ½ cup orzo
½ tsp salt
¼ tsp pepper
Dressing
¼ cup lemon juice
1/3 cup olive oil
½ tsp salt
¼ tsp pepper
Instructions
- Preheat the oven to 425 F degrees.
- Toss the brussels sprouts, butternut squash and parsnips with olive oil, salt, and pepper on a large baking sheet. Roast for 35 minutes, turning once with a spatula. Add the pistachios to the baking sheet and cook for another 5 minutes.
- Meanwhile, cook the orzo in salted water for 7 to 9 minutes or until tender. Transfer to a large mixing bowl.
- Whisk together the dressing ingredients in a medium bowl and set aside.
- Add the roasted vegetables and pistachios to the pasta, pour the dressing on top and toss to combine. Serve warm or cold.
Mia Syn, MS, RDN
Mia Syn is a nationally recognized on-air nutrition expert and author of the cookbook, Mostly Plant-Based.
