A colourful and nutritious side dish. Delicious served warm, room temperature or cold from the fridge.
1 medium sweet potato, diced
2 medium carrots, diced
1 large beet, diced
1 medium turnip, diced
8 brussels sprouts, quartered
1 parsnip diced
4 tablespoons of extra virgin olive oil
1 tablespoon of salt
1 teaspoon of coarsely ground black pepper
500 grams of Orzo pasta, or Quinoa, or Barley or Wild Rice (I have made this with all of the different grains and all are delicious. But do not mix the grains, choose only one)
For the Dressing:
2 tablespoons soya sauce
3 tablespoons balsamic vinegar
3 tablespoons of extra virgin olive oil
1 bunch of green onions, thinly sliced ( white and light green part only)
1 tablespoon of finely minced fresh ginger
1/2 teaspoon of sesame oil
1/4 cup of chopped cilantro
METHOD:
Preheat oven to 400 Degrees F.
Cook orzo for only 6 minutes and drain well. It is important to under cook the orzo, otherwise it will taste overcooked (mushy) after you add it to the warm vegetables.
In a large bowl, place the diced vegetables (except the diced beet). Toss with 3 tablespoons of olive oil, salt and pepper. In another bowl, toss the diced beet with remaining tablespoon of olive oil, salt and pepper. Spread the vegetables on a parchment lined cookie sheet, keeping the diced beet separate. This is to minimize the bleeding of the beet onto all the other vegetables. Roast for 25 minutes, stirring every 10 minutes.
Meanwhile whisk all dressing ingredients in a small bowl.
To ASSEMBLE:
In a large bowl, add the drained orzo, roasted warm vegetables and dressing. Toss gently with a large fork and large spoon. Mix gently until orzo is fluffy .
Serve warm, room temperature or cold from the fridge .
COOKING TIPS:
1. Always under cook any pasta that is being tossed with anything warm. Such as the warm roasted vegetables in this recipe. Because the pasta will continue to cook as it absorbs the warm liquid of the vegetables.
2. When roasting, oven should be preheated to the correct temperature.
3. Evenly spread cut up vegetables on a cookie sheet. Do not over crowd. Otherwise the vegetables will steam not roast.
4. Before seasoning vegetables, they should be as dry as possible, not wet, to ensure that they caramelize.
5. When mixing any dressing, use a whisk to emulsify .
