Description
As a busy mom, I know how challenging it can be to whip up a meal that’s both delicious and satisfying. That’s why I’m excited to share my recipe for Spiced Orzo with Roasted Carrots and Feta. This dish is not only quick to prepare, but it also bursts with flavor, making it perfect for a weeknight dinner or a gathering with friends.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups carrots, sliced into thin rounds
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss the sliced carrots with olive oil, cumin, smoked paprika, salt, and pepper. Spread them out in a single layer and roast for 20-25 minutes, or until they are tender and caramelized, stirring halfway through.
- While the carrots are roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
- Once the carrots are done, combine the roasted carrots with the cooked orzo in a large bowl. Add the crumbled feta cheese, chopped parsley, and lemon juice. Toss gently to combine all the ingredients.
- Serve warm or at room temperature, garnished with additional parsley if desired.
Notes
- For a vegan option, omit the feta cheese or use a plant-based alternative.
- This dish can be served as a main course or a side dish.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg