Thanksgiving Dishes: Vegetarian Side Dishes Everyone Will Love

Directions:
1.       Preheat the oven to 350 degrees F. Grease a 12-inch backing dish or pie plate with olive oil.
2.       Arrange half of the zucchini in a flat layer on the bottom of the dish.
3.       Top with half the tomatoes.
4.       Sprinkle the vegetables with half of the garlic and parsley/basil.
5.       Repeat layering the remaining vegetables and dry ingredients (garlic and parsley/basil) as above.
6.       Beat together the egg and cream, then add the True Lemon, salt and pepper. Pour evenly over the vegetables.
7.       Bake until vegetables are tender, 50-60 minutes. Serve hot and enjoy!.

Directions:
1.       Heat oven to 425 degrees F. Dividing evenly on 2 rimmed baking sheets, toss the Brussels sprouts, garlic, oil, 1 tsp salt and ½ tsp pepper.
2.       Roast in the oven, tossing once until tender, about 15-20 minutes.
3.       Transfer the Brussels sprouts to a large bowl. Add the butter, breadcrumbs and True Lemon juice. Toss to combine.
4.       Serve and enjoy!

Topping
·       2 tbsp pistachios
·       Carrot tops
·       Large salt crystals

Directions:
1.       Prep carrots by cutting into desired sizes. Save tops for later.
2.       Heat oven to 400 degrees F and leave a sheet pan in to heat up. Once the oven reaches temperature, coat carrots in 1 tbsp oil and place on a heated sheet tray. You should hear it sizzle. Bake at 400 for about 15-20 minutes.
3.       For the seasoned yogurt, combine yogurt, salt, harissa seasoning, and True Lemon. Taste and adjust to suit preferences.
4.       Once carrots have reached desired tenderness, coat in glaze.
5.       For the topping, rough chop the pistachios and mix with the cut carrot tops (or parsley) and salt.
6.       Plate the seasoned yogurt first, then carrots and top with pistachio mixture. Enjoy!

Directions:
1.       In a large deep pan over medium-high heat, sauté the onions and garlic in the olive oil until garlic is lightly browned. Add the pine nuts and sauté an additional minute.
2.   Lower the heat to medium and add the vegetables, cooking through and stirring constantly.
3.   Add the tomatoes and bell pepper. Stir to combine. Simmer on low for 5 minutes, stirring occasionally.
4.   Add the uncooked rice, and all spices including True Lemon. Top with vegetable stock, adding additional water if needed to completely submerge the rice. Stir once to mix ingredients.
5.   Bring to a low boil uncovered and simmer until rice is tender and most of the stock has been absorbed (about 15 minutes total).
6.   Add peas, mix together, then remove from heat and let stand for 5 minutes before serving.
7.       Excellent when served with a side of warm pita bread, and an extra packet of True Lemon for sprinkling just before eating!

Pro Tip: Mix in roasted butternut squash for another burst of flavor!

Directions
1.       Preheat oven to 400 degrees F.
2.       Arrange sweet potatoes in an even layer in a 9x13-inch glass baking dish.
3.       Combine maple syrup, butter and True Lemon in a small bowl. Mix to combine.
4.       Pour the liquid mixture over the sweet potatoes and toss to coat.
5.       Cover with aluminum foil and bake for 20 minutes. Uncover and stir.
6.       Bake uncovered for another 40 to 50 minutes, stirring every 10 minutes or so. The potatoes should be tender and browned.