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

1. Heat the oven to 425°F (220°C).
2. Toss the vegetables and chickpeas with the olive oil, Italian seasoning, garlic powder, and salt on a large sheet pan.
3. Spread in a single layer and roast 20 to 25 minutes, flipping once, until tender and browned at the edges.
4. Squeeze the lemon juice over everything and toss.
5. Serve over rice.

Tags: Budget Recipes

More recipes to try

• Hearty Bean Soup
• Rice and Beans
• Crispy 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.