Roasted fall vegetables with feta yogurt

Informations supplémentaires

30 min. | 669 kcal | easy | Vegetarian | Printable version

1. Setup Preheat the oven to 400F. Cut the squash in half and remove the seeds with a spoon. Slice the squash and the leek. Cut the parsnip lenghtwise. Cut the Brussel sprouts in half or quarters if too big. Crumble the feta.

2. Roast the vegetables Place the vegetables , a drizzle of oil and the cumin on a baking tray covered with baking paper. Add salt and pepper to tase. Cook in the oven for 25 minutes.

3. Make the sauce Meanwhile, mix together in bowl the yogurt with crumbled feta.

4. Plate your dish Spread the hummus onto a plate. Garnish with roasted vegetables, pumpkin seeds, and the yogurt and feta sauce. Heat up the pitas to taste and serve. Bon appétit!

45gFeta Cheese

1unitGreek Yogourt 2%

180mlHummus

0.5unitAcorn Squash

1unitLeek(s)

2unitParsnip(s)

150gBrussels Sprouts

45gPumpkin Seeds

5gCumin Powder

2unitGreek Pita Bread

What you need baking tray, baking paper, bowl

669 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 77g

26%

fat 28g

43%

cholesterol 29mg

10%

fiber 15g

60%

protein 33g

saturated 8g

40%

sodium 1010mg

42%

sugar 13g

trans 0g