# Sheet Pan Veggie Dinner

A whole budget dinner on one pan: roasted vegetables and chickpeas over rice with bright lemon.

- **Time:** 30 min

- **Servings:** 4 servings

- **Difficulty:** Easy

## Ingredients

- 2 lb mixed vegetables, like broccoli, carrots, and bell peppers, cut into pieces

- 1 can (15 oz) chickpeas, drained

- 3 tbsp olive oil

- 2 tsp Italian seasoning

- 1 tsp garlic powder

- 1 lemon, juiced

- Salt and black pepper to taste

- 1 cup cooked rice, for serving

## Instructions

- Heat the oven to 425°F (220°C).

- Toss the vegetables and chickpeas with the olive oil, Italian seasoning, garlic powder, and salt on a large sheet pan.

- Spread in a single layer and roast 20 to 25 minutes, flipping once, until tender and browned at the edges.

- Squeeze the lemon juice over everything and toss.

- Serve over rice.

**Tags:** [Budget Recipes](/recipes/#budget)

## More recipes to try

- [Hearty Bean Soup](/bean-soup/)
- [Rice and Beans](/rice-and-beans/)
- [Crispy Potato Hash](/potato-hash/)

## Frequently asked questions

### How long does it take to make Sheet Pan Veggie Dinner?

Sheet Pan Veggie Dinner takes about 30 min from start to finish, which makes it a great fit for busy weeknights.

### Can I meal prep Sheet Pan Veggie Dinner?

Yes. Cook Sheet Pan Veggie Dinner as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

### What can I substitute in Sheet Pan Veggie Dinner?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.