Warm Roasted Veggie and Pistachio Orzo

Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour

2 cups brussels sprouts, halved

2 cups butternut squash, cubed

2 medium parsnips, peeled and cut into 1-inch pieces

2 tbsp olive oil

1/3 cup shelled Pistachios

1 ½ cup orzo

½ tsp salt

¼ tsp pepper

Dressing

¼ cup lemon juice

1/3 cup olive oil

½ tsp salt

¼ tsp pepper

Preheat the oven to 425 F degrees.
Toss the brussels sprouts, butternut squash and parsnips with olive oil, salt, and pepper on a large baking sheet. Roast for 35 minutes, turning once with a spatula. Add the pistachios to the baking sheet and cook for another 5 minutes.
Meanwhile, cook the orzo in salted water for 7 to 9 minutes or until tender. Transfer to a large mixing bowl.
Whisk together the dressing ingredients in a medium bowl and set aside.
Add the roasted vegetables and pistachios to the pasta, pour the dressing on top and toss to combine. Serve warm or cold.