1-Pan Lemon Oregano Roasted Veggies

1-Pan Lemon Oregano Roasted Veggies

I’m v-into one-pan roasted veggies these because of how easy & simple they are to prep! You don’t even need a mixing bowl, just season them directly on the baking sheet & roast until browned & crispy!

PSA: it’s super important to cook, steam, boil, roast etc. your cruciferous veggies (broccoli, cauliflower, brussels sprouts are some examples!) to make them easier on the digestive system. They naturally contain a carb that makes them hard to digest & break down, especially for those with more sensitive GI tracts!


  • 1 head cauliflower
  • 2 heads broccoli
  • 3 small zucchini
  • 30-40 Brussels sprouts, halved
  • 2 tbsp. dried oregano
  • Juice from one lemon
  • 4 tbsp. raw organic apple cider vinegar
  • Celtic sea salt & black pepper
  • 2-3 tsp. onion or garlic powder


  • Place the veggies on the lined baking sheets. I used silicone baking mats instead of parchment paper today & they came out PERFECTLY!
  • Preheat oven to 425F.
  • Season the veggies directly on the baking sheets & roast for 30 minutes. Broil on high for 2 minutes until crisp!
  • Enjoy!



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: