Main
Roasted Brussels Sprouts, Lentils & Feta Bake
40 minServes 2Nutri-Score B€
B
40 min
40 minRoasted Brussels Sprouts, Lentils & Feta Bake
what you need
Ingredients
Brussels sprouts (trimmed and halved)Produce400 g
Green or brown lentils (tin) (drained)Pantry400 g
Lemon (zested and juiced)Produce1 piece- Fresh dill (chopped)Produce10 g
Feta (one block)Dairy200 g
Olive oil (for drizzling)Pantry20 ml
Water (dash)Other30 ml
Salt (to taste)Spices2 g
Black pepper (to taste)Spices1 g
per serving
Nutrition
456kcal
- Carbs
- 39 g
- Proteins
- 21 g
- Fat
- 24 g
what you’ll use
Tools
Oven
Baking dish
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 200 °C (fan).
- Step 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.
- Step 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.
- Step 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.
- Step 5
Serve
- Serve immediately on its own or with fish cakes or tofu.