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by Caitlin Saniga

This recipe had a huge yield. You could easily halve it and save the other half of the box of orzo for something else.

  • 2 pounds carrots (about 4 bunches)
  • 4 garlic cloves, unpeeled
  • 1/4 cup extra-virgin olive oil
  • salt
  • 1 pound orzo
  • grated zest and juice of 2 lemons
  • 4 scallions, white and light-green parts, roughly chopped
  • 1/2 cup loosely packed fresh dill, roughly chopped
  • pepper

Preheat oven to 450 degrees with a rack in the lower shelf. Cut the carrots diagonally into 2-inch pieces (if the carrots are thick, cut them in half lengthwise, too). On a rimmed baking sheet, toss the carrots and garlic with 2 tablespoons oil and a pinch of salt. Roast until the carrots are tender and browned, about 15 minutes. Transfer the sheet to a wire rack to cool. Squeeze the garlic cloves from their skins; mince to form a coarse paste. Set aside.

Bring a large saucepan of water to a boil; add salt. Stir in the orzo; cook until al dente, according to package instructions, about 7 minutes. Drain; while still hot, transfer the orzo to a large bowl, and toss with the remaining 2 tablespoons oil. Let cool slightly, and add the roasted carrots.

Meanwhile, in a small bowl, mix together the lemon zest, lemon juice, scallions and roasted garlic. Stir to combine; season with salt and pepper. Serve, or store, covered with plastic wrap, in the refrigerator up to 1 day. Bring to room temperature before serving.

Makes 10 servings.

Recipe: The Martha Stewart Living Cookbook: The New Classics

Photo: Caitlin Saniga

This recipe appeared in Seasonal Sundays (RealSustenance.com).

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