Pesto Orzo with Crispy Beans and Brussels Sprouts

 Ingredients

• 1 pound Brussels sprouts, shredded (*can buy pre-shredded Brussels sprouts)
• 1 can (15 ounces) cannelloni beans, drained, rinsed and patted dry
• Extra-virgin olive oil, to drizzle (about 2 tablespoons)
• 1/2 teaspoon garlic powder
• salt and pepper
• 1 1/4 cups orzo pasta
• 2 1/2 cups water
• 1/4 cup pesto sauce

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and lay out the Brussels sprouts and beans. You may need to use two baking sheets for this if you don't have a large one, as the more crowded the vegetables are, the less they crisp up. Drizzle with the olive oil and toss to coat. Season with the garlic powder, salt and pepper. Roast for 20 to 25 minutes or until the sprouts are fork-tender and some leaves have crisped.

Meanwhile prepare the orzo. Combine the orzo and water in a medium pot and bring to a boil. Once boiling, reduce to a simmer and let it cook until all of the liquid is absorbed, about 15 minutes.

Toss the cooked Brussels sprouts, beans, orzo and pesto in a large mixing bowl. Divide among plates or bowls and serve.

Enjoy! 

Feeding Littles & Beyond (pg. 80-81)