Smoky Orzo with Brussels Sprouts and Tomatoes
Savor the vibrant flavors of Smoky Orzo with Brussels Sprouts and Tomatoes, a hearty and wholesome one-pan dish that’s as easy to make as it is delicious. Tender orzo pasta is infused with the bold, aromatic notes of smoked paprika and garlic, while golden-seared Brussels sprouts and burstingly sweet cherry tomatoes add irresistible texture and freshness. Simmered in vegetable broth and finished with a splash of zesty lemon juice, this recipe is a perfect balance of smoky warmth and bright acidity. It's ready in just 40 minutes and makes a satisfying vegetarian main or side dish that’s perfect for weeknight dinners or casual entertaining. Garnish with fresh parsley for a pop of color and an herby finishing touch!
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 3 cups Brussels sprouts
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 1.5 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups vegetable broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Trim the ends of the Brussels sprouts and cut them in half. If they are particularly large, quarter them.
Rinse the cherry tomatoes and set aside. Leave them whole or halve them, depending on your preference.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the Brussels sprouts, cut side down, and cook for 4-5 minutes until they develop a golden-brown sear. Stir occasionally to cook evenly.
Add the cherry tomatoes to the skillet and cook for another 3-4 minutes, allowing them to start softening. Remove the Brussels sprouts and tomatoes from the skillet and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the smoked paprika, garlic powder, salt, and black pepper, letting them bloom in the oil for 30 seconds to release their aroma.
Stir in the dry orzo pasta and toast it in the seasoned oil for about 2 minutes, stirring frequently to coat the grains and boost their flavor.
Pour in the vegetable broth and bring it to a gentle simmer. Cover the skillet with a lid and cook the orzo for about 10-12 minutes, stirring occasionally to prevent sticking, until most of the liquid has been absorbed and the orzo is tender.
Return the cooked Brussels sprouts and tomatoes to the skillet, stirring to combine with the orzo. Cook for another 2 minutes to warm the vegetables through.
Remove the skillet from the heat and stir in the lemon juice for a hint of brightness.
Taste and adjust seasoning with additional salt or pepper if needed. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 307.7 g | 112% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 30.6 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2108 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
