Description
A delightful dish of spiced orzo pasta combined with roasted carrots and feta cheese, perfect for a flavorful meal.
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: 20mg