1 head fresh cauliflower cut into bite-sized florets
1 head fresh broccoli cut into bite-sized florets
1 sweet onion, cut into sixteenths
2 sweet red peppers, cut into sixteenths
Extra Virgin Olive Oil, 2-3 tablespoons
Salt and Pepper to taste
1 cup pecan pieces
2 cups orzo (rice shaped pasta), cooked as directed in salted water and drained
One-half stick butter, cut into small pieces
1 cup grated parmesan, plus extra for garnish
Lemon slices for garnish
Preheat oven to 430°.
Combine vegetables in large mixing bowl. Add olive oil, salt and pepper and toss to completely coat.
Spread in one layer onto large sheet pan covered with foil for easy cleanup.
Roast for about 45 minutes or until vegetables begin to toast on the edges. Turn several times with tongs while cooking.
Add pecans (you can use other nuts, ie pine nuts or walnuts, but pecans are a good choice) during the last 15 minutes.
While vegetables are roasting, cook orzo according to package directions.
Drain and add butter, cut into small pieces, and grated parmesan. Toss to combine.
Toss in roasted vegetables.
Garnish with extra parmesan cheese curls.
Serve immediately with a slice of fresh lemon.