Autumn Root Veg Orzo with Maple Glaze

Ingredients:

1 cup dry orzo pasta

1 cup butternut squash, diced

1 cup carrots, sliced

1/2 cup parsnips, diced

2 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

1/2 teaspoon cinnamon

Salt and black pepper to taste

1/4 cup chopped pecans or walnuts

1/4 cup crumbled feta cheese (optional)

2 tablespoons fresh parsley, chopped

Directions:

Preheat oven to 400°F (200°C).

Toss butternut squash, carrots, and parsnips with olive

oil, maple syrup, thyme, cinnamon, salt, and black

pepper.

Spread the vegetables on a baking sheet and roast for

25–30 minutes, until tender and caramelized.

Meanwhile, cook the orzo in salted boiling water

according to package instructions, about 8–10 minutes.

Drain and set aside.

In a large bowl, combine cooked orzo with roasted

vegetables.

Add chopped pecans or walnuts and gently toss to

combine.

Sprinkle with feta cheese and fresh parsley before

serving.

Prep Time: 10 minutes | Cooking Time: 30 minutes |

Total Time: 40 minutes

Kcal: 350 kcal | Servings: 4 servings