Main Dishesbellyfull
Vegetable Sheet Pan Dinner
Potatoes, green beans, tomatoes, and chickpeas make this Vegetable Sheet Pan Dinner an easy but satisfying vegan dinner (or side dish), accommodating all kinds of diets. All you need to do is toss the ingredients with the seasoning and roast to perfection!
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- baking sheet
- bowl
📝 Preparation Steps
1
Preheat the oven to 425F. Lightly coat a large rimmed jelly roll sheet pan with nonstick spray.
2
Dump potatoes onto the baking sheet and toss with 1 tablespoon olive oil, then spread out in a single layer with their flat edges against the pan. Roast in the preheated oven for ⏱️ 15 minutes.
olive oil (, divided)3 tablespoons
3
In a medium bowl, toss cherry tomatoes, green beans, and chickpeas with the salt, black pepper, red pepper flakes, and remaining 2 tablespoons olive oil.
cherry tomatoes (2 cups)10 ouncesolive oil (, divided)3 tablespoons
4
Remove potatoes from the oven, push them to one side of the pan, and add the tomato/green bean/chickpea mixture.
5
Place back in the oven and roast until tomatoes start to burst, ⏱️ 15 minutes more.
6
Remove from the oven and toss in the garlic and basil.
garlic (, minced)3 cloves
7
Serve and enjoy!
Nutrition Facts
calories
194 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
4 g
sugar Content
5 g
sodium Content
600 mg
protein Content
4 g
carbohydrate Content
23 g
saturated Fat Content
2 g
unsaturated Fat Content
9 g
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