
Roasted Carrot & Butternut Orzo

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Initially, I really wanted to make a rice dish with roasted butternut squash, & then I found these gorgeous red carrots at the Farmers Market, whose flavor is sweeter compared to their orange counterparts. After a while, I decided that orzo, a rice-shaped pasta, would give the same look but with a better texture. I also prefer sage & rosemary with pasta more than I do rice. I really think you will like this dish! The Meyer lemon brightens the dish without being too acidic & the pistachios provide a wonderful crunch.
ingredients
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serves: 8-10
1 2-3 pound butternut squash
8 medium size carrots, preferably red carrots
extra virgin olive oil
3 large shallots
6 large sage leaves
1 4-6 inch sprig rosemary
cups 1½ whole wheat orzo
1/4 cup shelled pistachios
1/4 bunch Italian or flat-leaf parsley
1 Meyer lemon
kosher salt
freshly ground black pepper
Servings Per Recipe: 8
Amount per Serving
Calories: 225
- Total Fat: 5.9 g
- Saturated Fat: 0.9 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 71.4 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 8.2 g
- Sugars: 9.3 g
- Protein: 4.7 g
preparation

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