Step 1

1 Heat 1 tablespoon of the oil in a large nonstick saucepan over medium-high heat

Step 2

2 Add the onion and a pinch of salt; reduce the heat to medium and cook for 3 to 4 minutes, until the onion starts to soften

Step 3

3 Add the carrot, parsnip and rutabaga; cook for 10 minutes, stirring occasionally and adjusting the heat so the vegetables soften slowly but don’t brown

Step 4

4 Meanwhile, bring a large pot of salted water to a boil over medium-high heat; add the orzo and cook according to the package directions

Step 5

5 Drain

Step 6

6 When the vegetables are just tender, stir in the apple and butter; season with pepper to taste and add the nutmeg

Step 7

7 Increase the heat to medium-high; if the pan seems dry, add some or all of the remaining tablespoon of oil

Step 8

8 Cook for 2 to 3 minutes, until the apple starts to soften, then stir in the sliced Brussels sprouts

Step 9

9 Cook for 2 to 3 minutes, until the sprouts are bright green and just tender

Step 10

10 Remove from the heat

Step 11

11 Combine the drained orzo, the vegetable mixture and the 2 tablespoons of Parmesan cheese in a large serving bowl, tossing to incorporate and coat evenly

Step 12

12 Taste, and adjust the seasonings as needed

Step 13

13 Serve warm or at room temperature, with more Parmesan cheese at the table