Roasted Brussels Sprouts Orzo (With Feta and Chickpeas)

Ingredients

• 1 cup Orzo pasta
• 1 pound Brussels sprouts, halved
• 1 can (15 oz) Canned chickpeas, drained and rinsed
• 1/2 cup Feta cheese, crumbled
• 3 tablespoons Olive oil
• 1 teaspoon Garlic powder
• Salt to taste
• Pepper to taste
• 1/2 teaspoon Red pepper flakes (optional)
• 2 tablespoons Fresh lemon juice

Instructions

1. Preheat your oven to 425°F (220°C). This high temperature will ensure that your Brussels sprouts get crispy.
2. In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, garlic powder, salt, and pepper. Ensure they are well-coated.
3. Spread the Brussels sprouts on a baking sheet in a single layer. Roast for 20-25 minutes, or until they are golden brown and crispy, tossing halfway through for even cooking.
4. While the Brussels sprouts are roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, usually around 8-10 minutes. Drain and set aside.
5. In a large mixing bowl, combine the cooked orzo, roasted Brussels sprouts, and chickpeas. Drizzle with the remaining tablespoon of olive oil and fresh lemon juice. Toss gently to combine.
6. Top the mixture with crumbled feta cheese and, if desired, sprinkle with red pepper flakes for a bit of heat. Serve warm or at room temperature.