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Roasted Vegetables with Farro and Lemon Feta Dressing (Ben)
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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
- 1 lemon
- 2 oz feta cheese
- 3 - 5 sprigs fresh dill fronds plus extra to garnish
- ¼ tsp ground black pepper to taste
- Nutrition
- per 1 portion
- Calories
- 246 kcal / 1029 kJ
- Protein
- 5 g
- Fat
- 13 g
- Carbohydrates
- 30 g
- Fibre
- 6 g
- Saturated Fat
- 3 g
- Sodium
- 773 mg
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