Autumn Vegetable Roast With Orzo

1 lb potatoes, diced into 1/2-inch pieces
1 lb cauliflower, cut into 1-inch pieces
8oz celery root, peeled and cut into 1/2-inch pieces
6 cloves garlic, minced
2 tsp herbes de Provence
4 Tbs olive oil, divided
1 12oz bunch kale, coarsely chopped
1 1/2 cups orzo pasta
1 15.5oz can chickpeas, rinsed and drained
3 Tbs finely chopped fresh parsley
1 Tbs aged balsamic vinegar

1) Place 1 oven rack in bottom one-third of oven and 1 rack in center of oven, and preheat oven to 400F. Spray 2 baking sheets with cooking spray.
2) Toss potatoes, cauliflower, celery root, garlic and herbes de Provence with 3 Tbs olive oil in bowl. Arrange vegetables on prepared baking sheets. Roast 1 hour, stirring occasionally and reversing positions of baking sheets halfway through.
3) Cook kale in large pot of boiling salted water for 5 minutes. Drain, and stir kale into vegetable mixture (in oven). Roast for 5 minutes more.
4) Cook orzo in pot of boiling salted water for 5 minutes. Add chickpeas, and cook 2 minutes. Drain, and transfer to bowl. Stir in parsley and remaining 1 Tbs oil. Season with salt and pepper, if desired. Serve orzo with vegetables, and drizzle with balsamic vinegar.

Review: Argh, I am so out of my routine! I didn't read this recipe prior to buying the ingredients. I was dismayed to find it needed to roast for an hour. On the flip side, Mike was happy to have a hot meal when he came home late from work! He doesn't like celery root, so I only served my portions with the celery root.  The recipe had also called for fennel, which we both dislike, and onions (both should be roasted for an hour, if you choose to use them). And, I forgot to buy balsamic vinegar.  So, my review kind of sounds like this was a failure. It wasn't. It was totally yummy, hearty and VERY filling.  It would be even more yummy if I had balsamic vinegar. I can imagine how it would taste and it's delectable.

Adapted from:

http://www.vegetariantimes.com/recipe/autumn-vegetable-roast-with-orzo/