For enhanced flavor, consider adding a squeeze of fresh lemon juice after roasting. Feel free to substitute other vegetables, such as bell peppers or zucchini, based on your preference and availability. If you like a little heat, add a pinch of red pepper flakes to the tomato and green bean mixture before roasting. This dish is excellent served warm or at room temperature.
Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner
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PREP TIME10 mins
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COOK TIME45 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS66
A vibrant and effortless vegan sheet pan dinner, brimming with the freshness of green beans, the sweetness of cherry tomatoes, and the aromatic warmth of basil. Perfectly roasted for a delightful weeknight meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Fiber8 g
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Protein7 g
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Saturated Fat2 g
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Sodium704 mg
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Sugar1 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 425 degrees F (220 degrees C). Line a large jelly roll pan with parchment paper for easy cleanup. (5 minutes)
02
Step
3 mins
In a medium bowl, toss the baby potatoes with 1 tablespoon of olive oil. Spread them evenly onto one side of the prepared baking sheet. (3 minutes)
03
Step
30 mins
Roast the potatoes in the preheated oven until they are tender and slightly golden, about 30 minutes. (30 minutes)
04
Step
5 mins
While the potatoes are roasting, in the same bowl, toss the cherry tomatoes, green beans, minced garlic, dried basil, and sea salt with the remaining 2 tablespoons of olive oil. (5 minutes)
05
Step
2 mins
Remove the baking sheet from the oven. Push the potatoes to one side and add the tomato and green bean mixture to the other side of the pan. (2 minutes)
06
Step
18 mins
Return the baking sheet to the oven and roast for an additional 15 to 20 minutes, or until the tomatoes begin to soften and blister slightly, and the green beans are tender-crisp. (15-20 minutes)
07
Step
3 mins
Remove from the oven and transfer the roasted vegetables to a serving dish. Stir in the drained and rinsed garbanzo beans. Drizzle with the remaining 2 teaspoons of olive oil and season generously with salt and freshly ground black pepper to taste. (3 minutes)
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Summer Franey
Jun 20, 2025The potatoes get so crispy and delicious!
Joseph Crona
Jun 5, 2025The flavors are so fresh and vibrant.
Briana Doyle
Mar 31, 2025I love that it's all made on one pan – less cleanup!
Kayley Ledner
Mar 9, 2025My family loved this! Even my picky eaters ate their vegetables.
Ellen Carroll
Feb 8, 2025This is my new go-to vegan recipe.
Roslyn Croninbotsford
Dec 5, 2024I added some balsamic glaze at the end and it was amazing!
Pablo Rosenbaum
Nov 27, 2024So easy to customize with whatever veggies I have on hand.
Waldo Dickens
Oct 18, 2024This recipe is a lifesaver on busy weeknights!