My Bite of Life

Ingredients:

• 1 cup dry orzo
• 1 medium-large sweet potato (peeled, cut into 1/2-inch pieces ~about 2 cups)
• 3/4 pound brussels sprouts trimmer, and quartered (about 3 cups)
• 1 medium red onion roughly chopped
• Drizzle of olive oil plus more for dressing
• salt to taste
• 15 ounces chickpeas canned, drained and rinsed
• 2/3 cup walnuts

For the Dressing:

• 1/4 cup extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 1 tablespoon maple syrup
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1 small garlic clove
• 1/4 teaspoon salt or to taste
• freshly ground black pepper to taste

Other:

• 1/3 cup chopped fresh parsley
• 1/3 cup dried

Instructions:

• Preheat the oven to 425
• Cook the orzo according to the directions on the packet until al dente.
• Roast the vegetables: Place the sweet potato, brussels sprouts, and red onion into a large bowl. Toss with a generous drizzle of olive oil and salt to taste. Transfer to a large nonstick rimmed baking baking sheet. Roast for 20 minutes, or until the sweet potato is fork tender. Toss after 10 minutes so they cook evenly.
• Roast the chickpeas & walnuts: Place the chickpeas and walnuts in two separate medium bowls. Toss with a drizzle of olive oil, and salt to taste. Transfer to a small rimmed baking sheet. Place the chickpeas on one side, and the walnuts on the other. Roast with the vegetables on a lower rack.
• Remove the walnuts: Remove the walnuts from the oven after about 5 minutes, or once they are golden and fragrant. Continue cooking the chickpeas until the vegetables are ready.
• Make the dressing: Meanwhile, add the olive, red wine vinegar, maple syrup, basil, oregano, and crushed red pepper to a small jar with a lid. Grate the garlic into the jar using using a microplane or fine grater. Add salt and pepper. Cover and shake until well combined. Set aside.
• Assemble: Transfer the orzo, sweet potato, brussels sprouts, red onion, chickpeas, and walnuts to a large bowl. Add the dressing, parsley, and cranberries. Miz to combine. Season with salt and pepper.
• For serving: Serve warm or refrigerate for later use and enjoy as a chilled salad.