Broccoli Orzo with Roasted Sweet Potato and Balsamic Glaze
This hearty vegetarian dish combines tender broccoli florets and orzo pasta with caramelized roasted sweet potatoes. A drizzle of tangy balsamic glaze adds a delightful touch of sweetness to complement the savory flavors. Perfect for a satisfying weeknight dinner or a flavorful side dish.
ingredients
- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil, divided
- Salt and pepper to taste
- 1 cup orzo pasta
- 2 cups broccoli florets
- 2 garlic cloves, minced
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- Fresh basil leaves, torn (for garnish, optional)
steps
- 1.
Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
- 2.
Meanwhile, cook the orzo according to package instructions until al dente. Drain and set aside.
- 3.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the broccoli florets and minced garlic. Sauté for 4-5 minutes until the broccoli is tender-crisp and bright green.
- 4.
In a small saucepan, combine the balsamic vinegar and honey. Bring to a gentle simmer over low heat and cook for 4-5 minutes until the mixture thickens slightly.
- 5.
Add the cooked orzo and roasted sweet potatoes to the skillet with the broccoli. Pour the balsamic glaze over the mixture. Stir well to coat everything evenly. Cook for an additional 2-3 minutes until everything is heated through.
- 6.
Serve the broccoli orzo with roasted sweet potato warm. Garnish with torn basil leaves if desired.
