Description
Toss together this quick and easy vegan sheet pan dinner of roasted baby potatoes, green beans, chickpeas, and tomatoes seasoned with basil.
Ingredients
- 2 cups baby potatoes
- 3 tablespoons olive oil, divided (Optional)
- 2 cups cherry tomatoes
- 2 cups 1-inch cut fresh green beans
- 4 cloves garlic, minced
- 2 teaspoons dried basil
- 1 teaspoon flaked sea salt (such as Maldon®)
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 teaspoons olive oil, or to taste (Optional)
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil.
- Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.
- Roast in the preheated oven until tender
- about 30 minutes.
- Toss cherry tomatoes
- green beans
- garlic
- basil
- and sea salt with 2 tablespoons olive oil.
- Remove potatoes from the oven
- push them to one side of the pan
- and add the tomato and green bean mixture. Roast until tomatoes start to wilt
- 15 to 20 minutes more.
- Remove from the oven and pour into a serving dish. Stir in garbanzo beans
- add 2 teaspoons olive oil
- and season with salt and pepper.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 4