Go Back Email Link
–+ servings
Roasted Brussels sprouts orzo with golden chickpeas, feta, olives, and parsley.

Roasted Brussels Sprouts Orzo (With Feta and Chickpeas)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1½ pounds (680 g) Brussels sprouts halved
  • 1 can chickpeas 15 oz / 400 g can
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons smoked paprika
  • 1 cup (200 g) 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 (45 g) olives Kalamata, Castelvetrano, Taggiasca – pitted
  • ½ cup (75 g) crumbled feta or more to taste
  • ¼ cup (1 handful) fresh parsley chopped

  • 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.
    Step 1 Brussels sprouts and chickpeas roasted until browned and lightly charred.
  • 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.
    Step 2 Honey mustard dressing with lemon, olive oil, oregano, and grated garlic.
  • 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.
    Step 3 Orzo cooking in salted water until tender and al dente.
  • 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.
    Step 4 Orzo tossed with roasted Brussels sprouts, chickpeas, feta, olives, and parsley.
Substitutions
  • 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
 
Tips
  • 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.
QR Code linking back to recipe