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Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)
4.6 69 ratings
Prep. 15min
Total 55min
8 portions
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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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