Fall Harvest Orzo
Fall = all the cozy meals, and I am here for it!
Fall is the beginning of comfort food season, a time of warmth, nourishment, and a smidge of indulgence. My house may or may not perpetually smell like cinnamon and baked goods during this time of year, and who doesn’t love that?!
This recipe is one of my favorite weeknight fall meals. It’s quick and easy, adjustable, healthy, and most importantly, delicious. Roasted Brussels sprouts an sweet potatoes give it all the autumn vibes, with walnuts adding a little extra crunch. Cranberries only add to this dish if you choose to use them. I love this one for a few reasons:
Super easy!
You could totally swap veggies or add more. Sub butternut squash for the sweet potato, or add any other fall vegetables you like.
You get a lot out of it and it’s simple to make a double batch if you wanted even more leftovers! It’s equally delicious for lunch the next day.
As we get into the season of bubbling soups and stews, freshly baked pies, and all the roasted things, this recipe serves as a wonderful starting point. Cozy up with a mug of something warm, and enjoy!
-S
Ingredients:
1 cup dry orzo
1 medium sweet potato, peeled and cubed
3/4 lb Brussels sprouts, trimmed and quartered
1 medium red onion, chopped
Olive oil
Salt, to taste
15 oz can of chickpeas, drained and rinsed
2/3 cup walnuts
1/3 cup dried cranberries, optional
For the dressing:
1/4 cup olive oil
1 tbs plus 1 tsp red wine vinegar
1 tbs maple syrup
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp crushed red pepper
1 small garlic clove
1/4 tsp salt or to taste
Black pepper, to taste
Method:
Preheat oven to 425°. Cook orzo according to package directions while oven is preheating. Use vegetable broth instead of water for some added flavor!
Place sweet potato, Brussels sprouts, and red onion into a large bowl and toss with olive oil and salt, to taste. Transfer to foil-lined baking sheet and roast for 20 minutes, tossing after the first 10 for a more even roast.
Place chickpeas and walnuts into medium bowl and toss with olive oil and salt. Add to a smaller sheet pan and add to the oven when you open it to toss the other veggies.
Meanwhile, add olive oil, red wine vinegar, maple syrup, basil, oregano, and crushed red pepper to a small bowl. Grate or mince garlic, add salt and pepper, and whisk together until combined.
Once everything is done cooking, add orzo, veggies, chickpeas, and walnuts to a large bowl. Drizzle the dressing over the bowl and mix until combined. Add dried cranberries if desired.
Serve warm or refrigerate to enjoy later!