
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
Nutrition per 1 portion
Calories
246 kcal /
1029 kJ
Protein
5 g
Fat
13 g
Carbohydrates
30 g
Fibre
6 g
Saturated Fat
3 g
Sodium
773 mg
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...
Green Bean Gremolata
25min
Cauliflower Artichoke Cheese Bake
1h 10min
Mixed Green Salad with Apple Lime Vinaigrette
15min
Creamy Broccoli Salad
10min
Farro Salad with Cucumber Yogurt Dressing
1h 20min
Greek Broccoli with Arugula Pesto and Roasted Lemon
30min
Lentil, Cauliflower and Kale Salad
1h 5min
Vegetarian Chili
50min
Cauliflower Steaks
45min
Lemony Broccoli and Chickpea Pitas
45min
Mediterranean Chicken
35min
Southwest Quinoa
40min