Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)
TM6 TM5

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

4.7 (29 ratings)

Ingredients

  • 9 oz Brussels sprouts, trimmed and halved
  • 16 oz zucchini, sliced in half moons (½ in.)
  • 16 oz whole baby rainbow carrots, peeled
  • 3 oz extra virgin olive oil, divided
  • 2 ¼ tsp salt, divided, to taste
  • 2 sprigs fresh rosemary
  • 7 oz farro
  • 24 oz water
  • 2 oz feta cheese
  • 3 - 5 sprigs fresh dill fronds, plus extra to garnish
  • 1 lemon, juice (1.5 oz) and zest, no white pith
  • ¼ tsp ground black pepper, to taste

Nutrition
per 1 portion
Calories
1029 kJ / 246 kcal
Protein
5 g
Carbohydrates
30 g
Fat
13 g
Saturated fat
3 g
Fiber
6 g
Sodium
773 mg

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