Roasted Veggies with Orzo

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I am blessed with children who love Brussels sprouts.  Because of this, I try to take advantage every chance I get to prepare them.  Brussels sprouts contain both heart and cancer-fighting nutrients.  Where the heart is concerned, Brussels sprouts are rich in bile acid-binding soluble fiber, which helps to lower cholesterol.  Of all the cruciferous vegetables (think broccoli, cauliflower, kale) Brussels sprouts are the richest source of glucosinolate – a chemical starting point for a variety of cancer-protective substances.

This recipe took no time to prepare and was delicious!  I served with salmon but you can enjoy it with any lean protein, or alone as a main course.  You can top with feta cheese if you’d like too.  Leftovers make for a great packed lunch for the kiddos.

Roasted Veggies with Orzo

Serves 4 as a side

1/2 pound whole wheat orzo, cooked according to package directions

1 pint grape tomatoes

1 pound Brussels sprouts, cleaned, trimmed and sliced in half

2 Tbsp extra virgin olive oil (xvoo)

Lemon pepper seasoning blend (I have Trader Joe’s brand)

Salt and pepper, to taste

Instructions:

1. Preheat oven to 375 degrees F.

2.  Cook orzo according to package directions, drain and set aside in a large bowl.

3.  Line a baking sheet with aluminum foil and spray bottom with cooking spray.  Arrange Brussels sprout halves and grape tomatoes in a single layer over baking sheet.  Drizzle with xvoo and season with lemon pepper, salt and pepper.  Place in oven and roast for approximately 18-20 minutes, or until veggies are roasted to desired consistency (I like blistering the tomatoes and slightly browned sprouts).

4.  Toss roasted veggies in with orzo and again season with salt and pepper.  Serve immediately.  As a main dish you could add crumbled feta or goat cheese; or top with a grilled filet of salmon or chicken breast.

 

 

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