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Autumn Vegetable Roast with Orzo

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Nutritional Information

Serves 6

Amount Per SERVING ( 1 1/2 cups vegetables and 2/3 cup orzo):

Calories 392
Protein 13g
Total fat 11g
Carbs 68g
Cholesterol mg
Sodium 195mg
Fiber 9g
Sugars 9g

Fingerling potatoes, cauliflower, celery root, fennel, and kale are roasted and served with orzo that’s studded with parsley and chickpeas. For a next-day supper of Moroccan-Style Stew, reserve half of the recipe (4 1/2 cups roasted vegetables and 2 cups orzo mixture).

Ingredients

  • 1 lb. fingerling potatoes, halved
  • 1 lb. cauliflower, cut into 1-inch florets
  • 2 medium onions, thickly sliced (3 cups)
  • 8 oz. celery root, peeled and cut into 1/2-inch pieces
  • 2 small fennel bulbs, cut into 1-inch pieces (8 oz.)
  • 6 cloves garlic, minced (2 Tbs.)
  • 2 tsp. herbes de Provence
  • 4 Tbs. olive oil, divided
  • 1 12-oz. bunch kale, coarsely chopped
  • 1 1/2 cups orzo pasta
  • 3/4 cup cooked or canned chickpeas
  • 3 Tbs. finely chopped fresh parsley
  • 1 Tbs. aged balsamic vinegar

Directions

1. Place 1 oven rack in bottom one-third of oven and 1 rack in center of oven, and preheat oven to 400°F. Spray 2 baking sheets with cooking spray.

2. Toss potatoes, cauliflower, onions, celery root, fennel, garlic, and herbes de Provence with 3 Tbs. oil in bowl. Arrange vegetables on prepared baking sheets. Roast 1 hour, stirring occasionally and reversing positions of baking sheets halfway through.

3. Cook kale in large pot of boiling salted water 5 minutes. Drain, and stir kale into vegetable mixture. Roast 5 minutes more.

4. Cook orzo in pot of boiling salted water 5 minutes. Add chickpeas, and cook 2 minutes. Drain, and transfer to bowl. Stir in parsley and remaining 1 Tbs. oil. Season with salt and pepper, if desired. Serve orzo with vegetables, and drizzle with balsamic vinegar.
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