Roasted Vegetables with Orzo

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Roasted Vegetables with Orzo

An easy weeknight meal that’s jam packed with vegetables, this orzo with roasted vegetables takes very simple ingredients and is the perfect meal to squeeze in your veggies or clean out your fridge.

Roasted Vegetables with Orzo

After making this recipe a few times for my family, I knew I had to share it here on the blog. In fact, I wasn’t planning on posting a new recipe on the blog this week, but I made it for lunch (usually, I make it for dinner) and it had the perfect lighting out, and here we are!

Roasted Vegetables with Orzo

What is orzo? Orzo is actually a pasta! I love orzo in soups, but it also has a similar shape to a long grain rice, so I love using it for grain bowls, too. Here, we’re using it as a pasta with roasted vegetables.

Sometimes, I’ll toss in some pesto or Parmesan cheese for more flavor, but I kept it simple for you, so you can build upon it and make it your own. Add some chicken sausage, red pepper flakes, and enjoy a new flavor.

I hope this makes it into your family’s rotation soon, too!

How to perfectly roast vegetables

  • Preheat the oven to 425 degrees.
  • Toss vegetables with olive oil.
  • Season vegetables with salt, pepper, and any seasonings you’d like.
  • Roast in the oven for 30 minutes or until vegetables are fork tender, flipping the vegetables halfway through and removing any before they burn.

How to reheat roasted vegetables

The best way to do this is to put them back in the oven at 400 degrees and let warm up for 10 minutes, tossing halfway through. If you’re in a pinch, you can put them in the microwave for 30 seconds or you can stir them over medium-high heat until warmed through.

If you’re reheating this entire pasta, I recommend adding some vegetable broth to a large pot and stirring the pasta and vegetables together until warmed through.

Roasted Vegetables with Orzo


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5 from 2 votes

Roasted Vegetable Orzo

Prep Time10 mins
Cook Time30 mins
Servings: 4


  • 1 ½ cups dry orzo
  • 3 ½  cups water (or more, if needed)
  • 10 ounces broccoli florets
  • ½ large red onion chopped
  • 1 large bell pepper chopped
  • bagged carrots sliced diagonally into ½” thick pieces
  • ½ teaspoon garlic powder
  • salt and pepper


  • Preheat the oven to 425 degrees.
  • Line a baking sheet with parchment paper and lay out the broccoli, onions, peppers, and carrots. Spray generously with cooking spray and season with garlic powder, salt, and pepper.
  • Roast for 30 minutes, remove the broccoli and set aside in a large mixing bowl, and let cook another 10 minutes or until carrots are fork tender.
  • Slice the vegetables to roughly chop up.
  • After about 30 minutes, cook the orzo according to package directions.
  • Add the orzo to the bowl with the vegetables and season very generously with salt and pepper or per your preference. Serve.

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Anonymous says:
I am thinking that farro would be a more nutritional source of protein. What do you do for protein is this is your main dinner?
Meaghan says:
It's totally customizable! If you use farro, let us know how it goes!!
Anonymous says:
I do roast veggies regularly but adding something to it was an eye opener. Instead of orzo i added Farro a grain instead. I cooked the farro in the instant pot first. Definitely a keeper. thank you.Mary

5 stars

Meaghan says:
Sounds amazing! Great job!
Anonymous says:
So you're removing the broccoli, letting the OTHER veggies cook for another 10 minutes and THEN chopping them?
Walter says:
I really like the addition of Orzo to the vegetables. You really opened my eyes to experiment more with vegetables. Thank you a lot!

5 stars

Meaghan says:
That makes us so happy to hear!!

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