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
|
|
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