Devices & Accessories
Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)
Prep. 15 min
Total 55 min
8 portions
Ingredients
-
Brussels sprouts trimmed and halved9 oz
-
zucchini sliced in half moons (½ in.)16 oz
-
whole baby rainbow carrots peeled16 oz
-
extra virgin olive oil divided3 oz
-
salt divided, to taste2 ¼ tsp
-
fresh rosemary2 sprigs
-
farro7 oz
-
water24 oz
-
lemon1
-
feta cheese2 oz
-
fresh dill fronds plus extra to garnish3 - 5 sprigs
-
ground black pepper to taste¼ tsp
Difficulty
easy
Nutrition per 1 portion
Sodium
773 mg
Protein
5 g
Calories
1029 kJ /
246 kcal
Fat
13 g
Fibre
6 g
Saturated Fat
3 g
Carbohydrates
30 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Mediterranean Chicken
35min
Cauliflower Artichoke Cheese Bake
1h 10min
Farro Salad with Cucumber Yogurt Dressing
1h 20min
Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette
20min
Roasted Vegetables with Walnut Arugula Pesto
45min
Chickpea Patties with Lemon Kale Salad
55min
Lentil Salad
35min
Greek Broccoli with Arugula Pesto and Roasted Lemon
30min
Green Lentil Risotto with Asparagus
45min
Mixed Green Salad with Apple Lime Vinaigrette
15min
Southwest Quinoa
40min
Green Bean Gremolata
25min