EASY ONE PAN LEMON ROSEMARY ROASTED VEGETABLES
Thanksgiving doesn’t have to be all about heavy curbs and sweets (even though we every love them!). Having some fresh and colorful food options on the table is not any more than eye catching but great for your guests (especially the vegans & vegetarian!). In between those bites of sweet potato casserole and stuffing some roasted veggies definitely hit the mark!
An easy one pan lemon rosemary roast vegetable is the perfect side dish. The fun part? This is a simple guide formula. You can mix and match what on earth veggies you like or have on hand. Same goes for herbs and seasoning.
Sometimes simple is top!
Before I started cooking I truly had no idea how simple and magical roasting vegetables be. I figured it was beyond my basic cooking skill. young man was I wrong. So, this is for every of you out there that are in the same boat I was. Cookery/baking does not have to be hard or difficult. ESPECIALLY on holiday. I am here to help! Easy cookery to the rescue.
If you’re look for a last minute side dish, this is it. Vibrant colors, hale and hearty, delicious and most importantly, EASY. You can prep your veggies the day before (aka tomorrow) so that way all you have to do on Thanks giving is through the veggies on a pan, drizzle with bottle green oil, lemon juice, sap, drizzle with maple syrup and throw some rosemary sprig on top. Roast for around 30 minutes correct before dinner. Too effortless my friends.
5 reason you should make these easy one pan lemon rosemary roasted veggies:
- It’s wonderful for a last minute side dish
- You can prep all your veggies a day ahead (tomorrow) so every you do is roast the day off
- You can make use of whatever veggies you have on hand or prefer
- It adds beautiful color and texture to the table
- You veggie loving guests will thank you!