This Roasted Brussels Sprouts Orzo gives you a flavorful, veggie-packed sheet pan dinner in just 30 minutes, with tender orzo, crispy sprouts, chickpeas, feta, and an irresistible honey mustard dressing.
For more easy sheet pan pasta dinners, try our Roasted Zucchini Orzo, Roasted Cauliflower Orzo, or Roasted Butternut Squash Orzo next.
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Why you’ll love this Roasted Brussels Sprouts Orzo!
This Roasted Brussels Sprouts Orzo is the kind of 30-minute dinner we can’t stop making. Crispy-edged Brussels sprouts, golden chickpeas, tender orzo, creamy feta, and briny olives, all tossed together right on the sheet pan. 🥬
And the honey mustard dressing? SO good with Brussels sprouts. 🍯 It’s sweet, tangy, lemony, and garlicky, and the warm orzo soaks up every drop along with all those flavorful roasting juices.
Louise and I love this one because it’s big on flavor but ridiculously easy. Roast the veggies, boil the orzo, then throw everything onto the pan and toss. Done in about 30 minutes, with very little cleanup.
You’re also getting plenty of vegetables, fiber-rich chickpeas, and satisfying whole-food ingredients in every serving. Best of all, it comes together quickly with minimal cleanup, perfect for a cozy weeknight dinner when Brussels sprouts are in season. 🥰
P.S: If you love veggie-packed sheet pan dinners, try our Roasted Eggplant Orzo, Roasted Tomato Orzo, and Roasted Corn Orzo.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Brussels sprouts: roast until browned and slightly charred for the best flavor. Broccoli florets or cauliflower are good alternatives for this roasted vegetable orzo.
- Chickpeas: add plant-based protein and make the dish more filling. Substitute cannellini beans, butter beans, or lentils.
- Orzo: its small shape catches the dressing beautifully. Substitute another small pasta such as ditalini or small shells.
- Extra virgin olive oil: helps the vegetables caramelize and forms the base of the dressing. Regular olive oil also works.
- Smoked paprika: adds warmth and a subtle smoky flavor. Substitute sweet paprika or chili powder.
- Lemon: use both zest and juice for freshness. Apple cider vinegar works if you don’t have lemon.
- Mustard: Dijon mustard is our favorite for this honey mustard orzo. Yellow or whole-grain mustard also works.
- Honey: balances the mustard and Brussels sprouts. Substitute maple syrup.
- Oregano: adds Mediterranean flavor. Substitute dried thyme or Italian seasoning.
- Garlic: grate it finely into the dressing. If garlic intolerant, simply omit it or use finely chopped chives for a gentle oniony note.
- Olives: add a salty, briny bite. Try Kalamata, Castelvetrano, or Taggiasca olives, or substitute capers.
- Feta: adds creamy, salty contrast. Goat cheese or plant-based feta work too.
- Parsley: brings freshness to this Brussels sprouts pasta. Substitute dill, basil, or mint.
How to Make Roasted Brussels Sprouts Orzo
Step 1. Roast the Brussels sprouts and chickpeas
Preheat the oven to 430°F (220°C).
Trim the Brussels sprouts, remove any damaged outer leaves, and cut them in half.
Add them to a large sheet pan with the rinsed and well-drained chickpeas. Season with olive oil, smoked paprika, salt, and black pepper.
Toss well, spread everything into a single layer, and roast for about 20 minutes, or until the Brussels sprouts are browned and slightly charred around the edges and the chickpeas are lightly crisp.
Step 2. Make the honey mustard dressing
While the vegetables roast, add olive oil, lemon zest and juice, mustard, honey, oregano, grated garlic, salt, and black pepper to a small bowl.
Whisk until smooth and well combined.
This sweet and tangy dressing is especially delicious with roasted Brussels sprouts.
Step 3. Cook the orzo
Bring a pot of lightly salted water to a boil.
About halfway through roasting the vegetables, add the orzo and cook according to the package directions, usually 8 to 10 minutes, until just al dente.
Before draining, reserve about ½ cup of the pasta cooking water. Drain the orzo, but do not rinse it.
Step 4. Toss and serve
Add the hot orzo directly to the sheet pan with the roasted Brussels sprouts and chickpeas.
Add the olives, crumbled feta, and chopped parsley, then pour the honey mustard dressing over everything.
Gently toss right on the pan until the orzo is glossy and evenly coated. The warm pasta will soak up the dressing and all the flavorful juices from the roasted vegetables.
If your sheet pan orzo looks a little dry, stir in a splash of the reserved pasta water.
Serve warm with extra feta, freshly ground black pepper, and a squeeze of lemon juice if you like.
Serving Suggestions
- Make it more filling: This orzo is already a satisfying meal with chickpeas, vegetables, pasta, and feta. For extra protein, add grilled shrimp, shredded or rotisserie chicken, salmon, or extra feta.
- Easy weeknight dinner: This is really where the recipe shines. Everything comes together in about 30 minutes, and you can serve it straight from the sheet pan while the Brussels sprouts are crisp and the orzo is creamy.
- Serve it for the holidays: The roasted Brussels sprouts and honey mustard flavors make it a delicious Thanksgiving or Christmas side. Make it close to serving time, though, as the orzo is best while freshly cooked.
- Bring it to a potluck: You can serve it at room temperature, almost like an orzo pasta salad. Before serving, loosen it with a drizzle of olive oil and fresh lemon juice, as the orzo will absorb the dressing and become drier as it sits.
Tips
- Dry the Brussels sprouts well: Extra moisture makes them steam instead of roast, so dry them thoroughly after washing.
- Cut them in half: Halving creates a flat surface that caramelizes beautifully while keeping the centers tender.
- Don’t crowd the sheet pan: Give the Brussels sprouts and chickpeas room and keep them in a single layer. A crowded pan traps steam and reduces browning.
- For extra browning, go cut-side down: Arrange as many Brussels sprouts as possible with the cut surface touching the pan.
- Embrace the dark edges: Deeply browned, slightly charred Brussels sprouts have much more flavor than pale ones. Those crispy loose leaves are delicious too.
- Drain the chickpeas really well: Drier chickpeas roast and crisp better alongside the sprouts.
- Cook the orzo just al dente: It will continue to soften slightly when tossed with the hot vegetables and dressing, so avoid overcooking it.
- Always save some pasta water: The orzo absorbs dressing quickly. A splash of hot cooking water loosens everything if it becomes too thick or dry.
- Don’t rinse the orzo: You want it hot and slightly starchy so the honey mustard dressing clings to it.
- Toss everything while it’s hot: Add the freshly drained orzo straight to the hot sheet pan so it can absorb the dressing and flavorful roasting juices.
- Taste before adding more salt: Feta and olives are already salty, so toss everything together first, then adjust the seasoning.
- Serve it right away: This dish is at its best freshly made, while the sprouts still have some crispness and the orzo is moist and glossy. As it sits, the pasta absorbs the dressing and starts to dry out.
Frequently Asked Questions
Fresh Brussels sprouts are best because they brown and caramelize more easily. Frozen sprouts contain more moisture and can turn softer rather than crisp and roasted.
Yes. Small pasta shapes such as ditalini, small shells, or orecchiette work well. Cooking times will vary, so follow the package directions and cook until just al dente.
Absolutely. Shrimp, shredded or rotisserie chicken, salmon, or extra chickpeas are easy additions. You can also add more feta for an extra satisfying meal.
We don’t recommend it. The orzo continues absorbing moisture as it sits, so it can become dry and sticky. For the best texture, toss everything together shortly before serving.
Yes. It becomes more like a Brussels sprouts orzo salad as it cools. If it has been sitting for a while, refresh it with a drizzle of olive oil and fresh lemon juice before serving.
Let leftovers cool, then refrigerate them in an airtight container for up to 3 days. Reheat gently with a splash of water, or enjoy at room temperature with olive oil and lemon juice to loosen the orzo. We don’t recommend freezing it, as the pasta and roasted Brussels sprouts lose their best texture after thawing.
More Easy Orzo Dinners
- Broccoli Orzo with White Beans
- Mushroom Orzo
- Lemon Orzo with Zucchini
- Cherry Tomato Orzo
- Chickpea Orzo
- Mediterranean Lentil and Orzo
- Greek Orzo Salad
- Marry Me Orzo
If you try this Roasted Brussels Sprouts Orzo Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Roasted Brussels Sprouts Orzo (With Feta and Chickpeas)
Video
Ingredients
- 1½ pounds Brussels sprouts halved
- 1 can chickpeas 15 oz / 400 g can
- 1 tablespoon extra virgin olive oil
- 2 teaspoons smoked paprika
- 1 cup orzo
For the Sauce
- 2 tablespoons extra virgin olive oil
- ½ lemon juice and zest
- 1 tablespoon mustard
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 clove garlic
- ½ teaspoon salt or more to taste + black pepper
- ⅓ cup olives Kalamata, Castelvetrano, Taggiasca – pitted
- ½ cup crumbled feta or more to taste
- ¼ cup fresh parsley chopped
Instructions
- Roast the Brussels sprouts: Preheat the oven to 430°F (220°C).Trim and halve 1½ pounds Brussels sprouts, then rinse and drain 1 can chickpeas well.Add both to a large sheet pan with 1 tablespoon extra virgin olive oil, 2 teaspoons smoked paprika, and a generous pinch of salt and black pepper. Toss well and spread in a single layer.Roast for about 20 minutes, until the sprouts are browned and slightly charred and the chickpeas are lightly crisp.
- Make the dressing: While they roast, whisk 2 tablespoons extra virgin olive oil, zest and juice of ½ lemon, 1 tablespoon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, 1 clove garlic (grated), ½ teaspoon salt, and black pepper in a small bowl.
- Cook the orzo: About halfway through roasting, cook 1 cup orzo in lightly salted boiling water according to package directions, usually 8 to 10 minutes, until just al dente.Save ½ cup pasta water, then drain the orzo without rinsing.
- Toss and serve: Add the hot orzo directly to the sheet pan. Add ⅓ cup olives, ½ cup crumbled feta, ¼ cup fresh parsley, and the dressing, then gently toss until everything is well coated.If the orzo looks dry, add a splash of reserved pasta water. Serve warm with extra feta, black pepper, and lemon juice if you like.
Notes
- Brussels sprouts → Broccoli florets or cauliflower
- Chickpeas → Cannellini beans, butter beans, or lentils
- Orzo → Ditalini or small shells
- Extra virgin olive oil → Regular olive oil
- Smoked paprika → Sweet paprika or chili powder
- Lemon → Apple cider vinegar
- Dijon mustard → Yellow or whole-grain mustard
- Honey → Maple syrup
- Oregano → Dried thyme or Italian seasoning
- Garlic → Omit or use finely chopped chives
- Olives → Kalamata, Castelvetrano, Taggiasca, or capers
- Feta → Goat cheese or plant-based feta
- Parsley → Dill, basil, or mint
- Dry well: Dry the sprouts and drain the chickpeas thoroughly for better browning.
- Halve the sprouts: The flat sides caramelize beautifully while the centers stay tender.
- Don’t crowd the pan: Keep everything in one layer, preferably with the sprouts cut-side down.
- Let them brown: Dark, slightly charred edges and crispy leaves mean more flavor.
- Keep the orzo al dente: It softens further when tossed with the hot ingredients.
- Save pasta water: Add a splash if the orzo becomes too dry.
- Don’t rinse: Hot, starchy orzo holds onto the dressing better.
- Toss while hot: The orzo will soak up the dressing and roasting juices.
- Salt last: Feta and olives add plenty of saltiness.
- Storage: Best served right away, as the orzo absorbs the dressing and dries out as it sits.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Just made it for dinner, love it realy nice a good for you to.defo make it again.
Love brussels sprouts
So do we, Janice!! 🥰