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roasted fajita veggies on a half sheet pan garnished with cilantro and lime wedges
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5 from 1 vote

Sheet Pan Fajita Veggies

Oven roasted strips of onions and peppers in olive oil and a simple seasoning blend.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dishes
Cuisine: Tex-Mex
Keyword: fajita vegetables, fajita veggies, fajitas rajas, oven roasted fajita vegetables, sheet pan fajita veggies
Servings: 15 Servings
Calories: 60kcal
Author: Mason Woodruff

Ingredients

  • 4 Yellow Bell Peppers
  • 4 Red Bell Peppers
  • 4 Poblano Peppers or green bell peppers
  • 2 Red Onions
  • 3 Tablespoons 48g Olive Oil
  • 1 Tablespoon Kosher Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • Fresh Cilantro and Limes for garnish

Instructions

  • Preheat your oven to 425ºF.
  • Remove any seeds and membranes from the peppers before slicing them into thin strips. Cut the onion into matching strips.
  • Toss the peppers and onion in the olive oil before seasoning with the salt, garlic and onion powder, and black pepper.
  • Divide the veggies between two half sheet pans. Gently shake the pans to evenly spread the veggies out.
  • Place the pans on the bottom and middle rack in your oven and bake for 20 minutes before switching the pans' rack position. Bake for an additional 20-25 minutes until the veggies are tender crisp and slightly browning around the edges.
  • Garnish with freshly chopped cilantro and a squeeze of lime juice. Use the veggies right away or let them cool briefly before packing in airtight containers and refrigerating or freezing.

Nutrition

Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Fiber: 2g