Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

4.6 64 rating

Prep. 15min

Total 55min

8 portions

Ingredients

Brussels sprouts trimmed and halved
9 oz
zucchini sliced in half moons (½ in.)
16 oz
whole baby rainbow carrots peeled
16 oz
extra virgin olive oil divided
3 oz
salt divided, to taste
2 ¼ tsp
fresh rosemary
2 sprigs
farro
7 oz
water
24 oz
lemon
1
feta cheese
2 oz
fresh dill fronds plus extra to garnish
3 - 5 sprigs
ground black pepper to taste
¼ tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 773 mg

Protein 5 g

Calories 1029 kJ / 246 kcal

Fat 13 g

Fiber 6 g

Saturated fat 3 g

Carbohydrates 30 g

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