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Roasted fall vegetables with feta yogurt

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Roasted fall vegetables with feta yogurt

with acorn squash, parsnip, Brussel sprouts, pumpkin seeds, pita bread and yogurt and hummus

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