Description
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.
Ingredients
Scale
- 1 bunch carrots
- 1 bunch beets
- 1–2 bulbs fennel
- 1 1/2 tablespoons olive oil
- 1 small lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- sea salt, to taste
Instructions
- Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
- Prep your veggies. Peel the beets then cut each one in half. Cut each half into a few wedges, aiming to keep them all roughly similar in size. Add the chopped beets to a large bowl. If you prefer, you can peel your carrots. If they’re super small like mine, simply cut them in half lengthwise. If they’re larger, cut them into pieces similar in size to the beets. Add the chopped carrots to the bowl with the beets. For the fennel, trim away the stems and fronds and save them for another use. Cut the bulb in half lengthwise, then trim away and discard the stem end and core. Cut into strips about 1/4-inch wide then add to the bowl.
- Drizzle the olive oil over the veggies in the bowl. Add the zest from your lemon to the bowl along with the juice from half of the lemon (about 2-3 teaspoons total). Add the oregano, garlic powder, and a large pinch of salt. Toss the veggies to coat them in the oil and seasonings.
- Spread the veggies out in an even layer on your lined baking sheet. Try to make sure they’re not overlapping. If the baking sheet seems crowded, split your veggies between two different lined baking sheets.
- Roast the veggies in your preheated 400 degree oven for 25-30 minutes until tender and beginning to caramelize around the edges.
- Serve warm, at room temperature, or chilled depending on your preference.
Notes
- Store leftovers in an airtight container in your fridge. Make sure to enjoy them within a week.
- This recipe can be made with whatever veggie combination you like. Aim for 2 to 2 1/2 pounds of veggies total. See post for more details about substitutions.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: side