lemon orzo with roasted veggies

Servings: 4

Prep Time: 15 minutes 

Cook Time: 45 minutes

Ingredients

  Asparagus is a great source of fiber, folate, and vitamins A, C, E, K. This powerhouse is also packed with antioxidants that can help reduce inflammation.

Asparagus is a great source of fiber, folate, and vitamins A, C, E, K. This powerhouse is also packed with antioxidants that can help reduce inflammation.

**1 cup Shiitake mushrooms

**1 cup multicolored carrots, peeled and sliced into thin slices

**1 lb. asparagus, cut into 2-inch pieces

**1 cup baby yellow beets, peeled and sliced into thin slices

**2 tsp. Garlic minced

**1 shallot, thinly sliced

3 tbsp. olive oil

Salt and pepper to taste

1 cup Orzo or Quinoa

1 ½ cup vegetable broth

For the Dressing:

2 tbsp. olive oil

2 lemons, juiced

Salt and pepper to taste

For the Garnish:

**3 tbsp. basil, chopped

**3 tbsp. parsley, chopped

Directions

  1. Turn oven up to 425F. Line two sheet pans with parchment paper. Place the mushrooms, carrots, asparagus, beets, garlic and shallot on one pan. Sprinkle with 2 tablespoons of olive oil and salt and pepper. Using a spatula, mix all the veggies together with the olive oil. Move 1/2 the veggie mixture to the other sheet pan. Spread the veggies in one layer, making sure there's no overlapping on both pans. Roast in 425F oven for 35-40 minutes. Rotate pans half-way through roasting.

  2. In a large saute pan, heat 1 tbsp of olive oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth and bring to a simmer, turn down the heat to low, cover and cook for about 15 minutes or until all the liquid is absorbed. Stir. Remove from heat, cover and set aside.

  3. In a small bowl add the olive oil, lemon juice, salt and pepper. Whisk until all the ingredients are emulsified.

  4. In the large saute pan, to the orzo, add the roasted veggies and all their juices. Garnish generously with basil and parsley. Serve immediately.

Nutrition (per serving)

350 calories; 20 g fat(3 g sat); 8 g fiber; 38 g carbohydrates; 10 g protein; 128 mcg folate; 0 mg cholesterol; 6 g sugars; 310 IU vitamin A; 10 mg vitamin C; 70 mg calcium; 5 mg iron; 315 mg sodium; 656 mg potassium

Recipe adapted from www.vanillaandbean.com

Healthy Recipes, Healthy Eating. (n.d.). Retrieved March 20, 2018, from http://www.eatingwell.com/