Ingredients
Method
Prepare the Vegetables
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the butternut squash, Brussels sprouts, carrots, and red onion with olive oil, salt, pepper, and thyme.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until caramelized and tender.
Cook the Orzo
- While the vegetables are roasting, bring a large pot of salted water to a boil.
- Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.
- Drain and set aside.
Combine and Serve
- In a skillet, heat a little olive oil over medium heat and sauté the garlic and ginger until fragrant, about 1 minute.
- Add the roasted vegetables and cooked orzo to the skillet, tossing to combine.
- Serve warm, garnished with grated Parmesan cheese and chopped parsley.
Nutrition
Notes
Feel free to substitute any seasonal vegetables you have on hand. This dish can be served warm or at room temperature.