Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)

4.6 64 ratings

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...

Show all

Root Vegetable Gratin

Root Vegetable Gratin

1 h 25 min

Dosa (Indian Rice and Lentil Crepes)

Dosa (Indian Rice and Lentil Crepes)

16 h

Miso Mushroom Toast with Tahini Yogurt

Miso Mushroom Toast with Tahini Yogurt

45 min

Spicy Udon Noodles with Tempeh (Matthew Kenney)

Spicy Udon Noodles with Tempeh (Matthew Kenney)

5 h 40 min

Avocado Tikka (Matthew Kenney)

Avocado Tikka (Matthew Kenney)

6 h 5 min

Pesto Pasta Salad

Pesto Pasta Salad

30 min

Coconut Dhal

Coconut Dhal

25 min

Winter Radish, Citrus and Cashew Cream (Matthew Kenney)

Winter Radish, Citrus and Cashew Cream (Matthew Kenney)

15 h 35 min

Risotto with Spinach and Peas

Risotto with Spinach and Peas

30 min

Southwest Quinoa

Southwest Quinoa

40 min

Parmesan Risotto (TM6/7)

Parmesan Risotto (TM6/7)

30 min

Vegetarian Chili

Vegetarian Chili

50 min

Show all