Plat
Roasted Brussels Sprouts, Lentils & Feta Bake
40 minPour 2Nutri-Score B€
B
40 min
40 minRoasted Brussels Sprouts, Lentils & Feta Bake
recette de
Katie Leonard
@thehumblepescatarian
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
Brussels sprouts (trimmed and halved)Fruits et légumes400 g
Green or brown lentils (tin) (drained)Épicerie400 g
Lemon (zested and juiced)Fruits et légumes1 morceau- Fresh dill (chopped)Fruits et légumes10 g
Feta (one block)Produits laitiers200 g
Olive oil (for drizzling)Épicerie20 ml
Water (dash)Autres30 ml
Salt (to taste)Épices2 g
Black pepper (to taste)Épices1 g
par portion
Nutrition
456kcal
- Glucides
- 39 g
- Protéines
- 21 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Four
Plat allant au four
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 200 °C (fan).
- Étape 2
Roast the sprouts and lentils
- Add the halved sprouts and drained lentils to a roasting dish.
- Drizzle with olive oil and a dash of water, then season with salt and pepper.
- Roast until the sprouts are golden and the lentils slightly crisp around the edges.
- Étape 3
Add the lemon and dill
- Remove the dish from the oven.
- Mix through the lemon zest, half the lemon juice and the chopped dill.
- Étape 4
Bake with the feta
- Nestle the feta block in the middle of the dish.
- Drizzle over the remaining lemon juice and a little olive oil.
- Return to the oven until the feta is soft and starting to brown on top.
- Étape 5
Serve
- Serve immediately on its own or with fish cakes or tofu.