Roasted Vegetable Asian Orzo

Preheat oven to 400ºF.

Combine diced carrots, onion, and bell pepper with 1 tablespoon (or 3 teaspoons) olive oil and spread on a parchment-lined baking sheet.

Wrap whole garlic cloves (unpeeled) and remaining 1/4 teaspoon olive oil in foil. Place on the baking sheet with the other vegetables. Bake vegetables for 20–25 minutes, until vegetables are tender.

While vegetables are baking, bring vegetable stock to a boil over medium-high heat in a medium to large pot. Add orzo, stir, and reduce to a simmer. Cover and simmer 12–15 minutes, until orzo is cooked, stirring occasionally. Remove the lid, stir in frozen peas, and heat through.

Once the vegetables are finished roasting, stir in carrots, onion, and bell pepper.

For the dressing:
Combine soy sauce, rice vinegar, honey, sesame oil, ginger, and Sriracha in a small bowl. Once vegetables are done roasting, take the cloves of garlic and squeeze the garlic out of the peel. Mash slightly with a fork before whisking it into the dressing.

Add dressing to the vegetables and orzo and heat until everything is warmed. Serve warm or cold.