Brócolis e cenouras assados com iogurte e feta

Ingredientes

• 3 heaped cups broccoli florets (360g / 13 oz)
• 500 g / 1 lb carrots (peeled and chopped into 1/2-inch thick pieces)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garlic powder
• 2 tablespoons black and white sesame seeds
• 1 teaspoon salt
• 200 g / 7 oz thick Greek yogurt
• 75 g / 2.6 oz feta cheese, crumbled
• Balsamic glaze, to drizzle

Modo de preparo

1. 1

   Preheat the oven to 200°C/ 400°F and line a large baking sheet with parchment paper.

2. 2

   Place the chopped carrots and broccoli florets on the baking sheet. Add olive oil, cumin, coriander, garlic powder, sesame seeds, and salt.

3. 3

   Toss everything together until the veggies are well-coated, then spread them in an even, spaced-out single layer.

4. 4

   Roast the veggies in the oven for about 35 minutes, or until they reach your desired doneness. Toss halfway through for even cooking.

5. 5

   Spread the yogurt evenly across a serving platter. Layer the roasted veggies on top, including any crispy spices from the baking sheet. Top with crumbled feta cheese, drizzle with balsamic glaze, and finish with a touch of olive oil.