With the arrival of Fall, I find myself craving foods with deep color.  It’s as though the trees I can see changing subtly tell me that I need carrots and cranberries and spinach. I experimented with a few options for side dishes and while I like all my recipes, this one is by far my favorite.

You can change up the veggies according to your taste. The first time I made this dish, I used carrots, apples, onions and spinach. Since then, I’ve added in a parsnip as well. It amazes me how when you take the time to cook root vegetables slowly in butter and allow them to caramelize, they are so sweet and tender. Once the vegetables are cooked, the addition of red wine vinegar and soy sauce just finishes the amazing flavors and makes it so you can’t stop refilling your plate.

Autumnal Orzo

• 1 cup dry orzo pasta
• 1 medium onion, diced
• 3 cups vegetables, diced (carrots, parsnips, apples, spinach, kale, squash; any combo that you like!)
• 2 Tbsp. butter
• 2-4 cloves garlic, minced
• 2 Tbsp. Red Wine Vinegar
• 2 Tbsp. Soy Sauce
• cracked black pepper
• 1 tsp. dry mustard
• 1/2 tsp. paprika