Description
A delightful medley of roasted autumn vegetables and creamy orzo that warms the soul during chilly evenings.
Ingredients
Scale
- 1 cup quinoa, farro, or brown rice
- 2 cups butternut squash, chopped
- 2 cups Brussels sprouts, halved
- 1 cup mushrooms, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups vegetable broth
- 1 cup orzo
- 2 cloves garlic, minced
- 1/2 cup heavy cream or dairy-free cream
- Fresh sage, thyme, and a sprinkle of nutmeg for seasoning
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the vegetables into bite-sized pieces.
- Spread the veggies on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for about 25-30 minutes, turning halfway through.
- In a separate pot, bring vegetable broth to a boil. Add the grains and simmer until cooked through according to package instructions.
- Sauté minced garlic in a skillet with olive oil, then add orzo and toast slightly before adding stock. Stir until creamy.
- In a large bowl, combine the grains, roasted veggies, and orzo. Top with fresh herbs and nuts if desired.
Notes
For added depth, consider using different seasonal vegetables or additional herbs based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 30mg
Keywords: fall recipes, grain bowls, vegetarian meals, comfort food, roasted vegetables
