Tuscan Orzo Salad with Roasted Brussels Sprouts | Autumn Lunch
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10 min
Quick
Sezamo
O salată caldă și aromată cu orzo, varză de Bruxelles caramelizată la cuptor, merișoare acrișoare, miez crocant de nucă și parmezan maturat. Un prânz de toamnă complet, savuros și gata în 30 de minute.
Ingredients
Preparation method
Preparing vegetables and roasting
Preheat the oven to 200°C. Wash the Brussels sprouts, remove the wilted outer leaves, and cut each head in half lengthwise.
Place the Brussels sprouts on a baking sheet lined with baking paper. Drizzle with half of the extra virgin olive oil, season with half of the sea salt and ground black pepper. Roast for 20-25 minutes, until the edges are crispy and nicely caramelized.
Cooking the orzo and assembly
Meanwhile, cook the orzo pasta in a pot of salted boiling water according to the package instructions (about 8-9 minutes), until al dente. Drain well and transfer to a large bowl.
Chef's tip
For an even richer Tuscan flavour, you can toast the walnuts together with a sprig of fresh rosemary.
The salad keeps excellently in the refrigerator for up to 2 days and is just as delicious as a packed lunch for the office.
35 min
Quick
