Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

4.6 64 rating

Prep. 15 min

Total 55 min

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

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!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Facebook Live Favorites 74 Recipes
United States

Sheet Pan Dinners 9 Recipes
United States

Stoneware Baking Essentials 19 Recipes
United States

Your Cookidoo® 2025 - Green Alchemist 10 Recipes
United States

You might also like...

Wild Rice Salad with Miso Vinaigrette

1 h 15 min

Mixed Green Salad with Apple Lime Vinaigrette

15 min

Orange Balsamic Beet and Quinoa Salad

40 min

Southwest Quinoa

40 min

Chopped Asian Salad

20 min

Kamut Salad with Spicy Lemon Vinaigrette

9 h 25 min

Shrimp Tacos with Denver Salsa

25 min

Mediterranean Farro Salad

1 h 35 min

Greek Broccoli with Arugula Pesto and Roasted Lemon

30 min

Cauliflower with Pea Purée

40 min

Lentil, Cauliflower and Kale Salad

1 h 5 min

Mediterranean Chicken

35 min