Sheet Pan Veggies with Lemon and Oregano

These roasted sheet pan veggies with lemon and oregano are perfect for adding more colorful veggies to your meals throughout the week! Carrots, beets, and fennel are chopped and tossed with a flavorful mixture of olive oil, lemon, garlic powder, and dried oregano. They’re roasted in a hot oven until tender and just beginning to caramelize around the edges.

One of the absolute easiest ways I prepare a bunch of seasonal veggies at once is to roast them on a pan together. Roasting caramelizes their natural sugars (making them oh so tasty!) and leaves them nice and tender. This lemon, oregano, and garlic powder seasoning combo has been my go-to lately as it gives sheet pan veggies a vibrant, Greek-inspired flavor. Once roasted, these veggies can be enjoyed as a side dish or incorporated into various meals throughout the week.

Here’s What You Need:

• Seasonal Veggies — for this batch I used a combination of baby carrots, chioggia beets, and fennel I brought home from a local farm. The great thing is that you can customize the mix to what you have! I’ve also made this with cauliflower, potatoes, broccoli, and kale.
• Olive Oil — the oil helps the veggies roast while also providing a lovely flavor.
• Sea Salt — seasons and balances all of the flavors.
• Lemon Zest and Juice — adds a punchy and bright flavor that pairs really well with the pungent and herbal oregano.
• Dried Oregano — adds a wonderful herbal flavor and aroma that gives these veggies a Greek-inspired vibe along with the lemon and garlic powder.
• Garlic Powder — lends a sweet and caramelized flavor to the veggies that pairs well with the lemon and oregano.

How to Make These Sheet Pan Veggies

Start by preheating your oven to 400 degrees and lining a large baking sheet with parchment paper. This will keep the veggies from sticking and make the clean up process a breeze! While your oven is preheating, chop your veggies. You want them to be of roughly similar size. For this batch, I peeled the beets and cut each in half. Then, I cut each half into a few wedges. Since my carrots were small, I simply cut them in half lengthwise. For the fennel, I cut it in half, trimmed away the core/root end, then cut it into strips.

Once all of the veggies are chopped, add them to a large bowl. Then, add in the olive oil, salt, lemon zest and juice, garlic powder, and dried oregano. Toss the veggies so that they are coated in the oil and seasonings. Doing this in a bowl versus on the baking sheet ensures that you’re able to distribute the seasonings and oil more evenly.

Next, you’ll spread the veggies into an even layer on your parchment lined baking sheet. Try to make sure the veggies have some room and aren’t overlapping too much. This will help them evenly roast. If your baking sheet seems crowded, you can always split the veggies between two different sheets.

The veggies will roast in your 400 degree oven for 25-30 minutes. If you want to, you can toss them around halfway through the baking time but it’s not necessary. Now you get to enjoy your veggies! Keep scrolling for my favorite ways to incorporate roasted veggies into meals.

Suggestions for Enjoying these Veggies

• Grain Salad — toss them with your favorite cooked grain, some fresh herbs, and a sprinkle of vegan or regular feta. If you want to add a crunchy element, toss in some toasted nuts or seeds!
• Massaged Kale Salad — top your massaged and seasoned kale with the veggies and some grilled or baked tofu (or whatever protein you like). Top everything with a simple lemon vinaigrette or your favorite dressing.
• Hummus Toast — toast your bread of choice then slather on a thick layer of your favorite hummus. Top the hummus with a tangle of the roasted veggies and add a sprinkle of vegan or regular feta.
• Veggie Soup — blend together the roasted veggies with a bit of coconut milk or broth then heat it over the stove until warmed through for a super quick soup.
• Wraps — tuck some roasted veggies into a wrap or pita along with some lettuce, cucumber, grilled tofu, and either mayo or hummus.

Notes on Substitutions

The mix of veggies I used in the recipe and photos was entirely based upon what is seasonally and locally available to me. Please feel free to use a mix of what you like! You’ll need roughly 2 to 2 1/2 pounds of veggies total. Aim to cut everything into similar sizes and keep denser veggies like potatoes and beets on the smaller side. In the past few weeks I’ve made this recipe with broccoli, cauliflower, potatoes, and sweet potatoes. You can add sturdy greens like kale to the mix if you like, but wait to add them to the pan with the other veggies until the last 5-7 minutes of roasting.

Want more roasted veggie goodness? Try these other recipes:

• Roasted Brussels Sprouts Salad
• Fonio Salad with Roasted Carrots & Radishes
• Roasted Sweet Potato & Black Bean Quinoa Salad
• Roasted Cauliflower with Meyer Lemon Caper Salsa

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