Lemon Rosemary Sheet Pan Dinner
Minimal effort required and cream sauce optional, this one-pan dinner is great for weekdays when you have a. ton of other activities to tend to.
Lemon Rosemary Sheet Pan Dinner
Yield: 4
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
This makes the perfect weeknight dish considering is simple to make, yet packs tons of flavour in thanks to roasted lemons.
Ingredients
Sheet Pan
Feta Sauce
Instructions
- Press the tofu for at least 15 minutes.
- Preheat the oven to 425°F and line baking tray with parchment.
- First, make the vinaigrette: Whisk together the lemon juice, Dijon mustard, smoke paprika and honey. Slowly add the olive oil, whisking to emulsify and until the olive oil is fully incorporated. Add diced shallots, garlic, and rosemary and stir.
- Season with salt and pepper.
- Cut the pressed tofu in to bite sized squares. Add to large bowl along with potatoes and cut broccoli. Pour the vinaigrette over and toss to coat. Spread the everything on a sheet pan.
- Place the slices of lemon in a few places on top of the veggie mixture.
- Roast in the oven for 20 minutes, then toss the mixture. Tofu will likely brown more quickly so make sure to move everything around.
- Continue to roast for another 15-20 minutes or until the tofu is brown and firm and the potatoes are very soft.
- Meanwhile, make the feta sauce. Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until smooth and creamy. Stir in the herbs, paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.
- Serve with feta sauce and any extra vinaigrette if you like.