Toss together this quick and easy vegan sheet pan dinner of roasted baby potatoes, green beans, chickpeas, and tomatoes seasoned with basil.
I doubled this and cooked the spuds in their own pan. The potatoes stuck to the foil so I won’t use foil to roast them again. I also used frozen French cut green beans and just defrosted them halfway in the microwave before adding to the bowl. Otherwise, I followed the directions as written. This got an A+ from both me and my 14yo son and I’ll definitely make it again!
Read MoreMade as is, expect getting the natural flavor essence of the veggies, because all that olive oil isn't going to excite taste buds--unless those taste buds are pure vegan. So you might want to dash on flavorful Italian or Balsamic vinaigrette salad dressings--along with generous sprinkles of dry flavor seasonings; that should help with the flavor issue.
Read MoreI doubled this and cooked the spuds in their own pan. The potatoes stuck to the foil so I won’t use foil to roast them again. I also used frozen French cut green beans and just defrosted them halfway in the microwave before adding to the bowl. Otherwise, I followed the directions as written. This got an A+ from both me and my 14yo son and I’ll definitely make it again!
Easy to make, inexpensive, and an instant hit with the family! Cleanup took 1 minute. I have saved this recipe!
This is really good. I added some vegan sausage to mine. The flavor was outstanding, especially the cherry tomatoes. Thank you.
It was very tasty with the olive oil and basil I did not have green beans, but used broccoli instead and it was delicious!
Used chopped tomatoes from my garden, Italian beans, and kidney beans. About 15 minutes into cooking the bean tomato mixture mixed in kidney beans and about 1/2 cup of cooked left over ham pieces. Stirred all into potatoes. Mingled flavors well. Was a hit and a keeper.
very tasty. I replaced the green beans with asparagus and added fresh corn, cut right off the cob and baby heirloom tomatoes ( in place of the cherry tomatoes) for a truly seasonal dish. Next time I'll add Marcona almonds to the last 5 minutes of the roast for different texture.
Made as is, expect getting the natural flavor essence of the veggies, because all that olive oil isn't going to excite taste buds--unless those taste buds are pure vegan. So you might want to dash on flavorful Italian or Balsamic vinaigrette salad dressings--along with generous sprinkles of dry flavor seasonings; that should help with the flavor issue.
used canned green beans instead of fresh, used Northern beans instead of chick peas, could easily see how you could add other things, had no trouble with the tin foil sticking
Used less olive oil and doubled the basil. It was much better than it looked.
Very flavorful, love this recipe! My little potatoes were very fresh & they got a little overdone so next time I’ll cut their cooking time.
I tweaked the recipe a little bit. I roasted the chickpeas with the tomatoes and string beans. So glad I did so because they were delicious. I did end up using 2 separate sheet pans for the potatoes and the rest of the veggies. Mom loved it!
I added fresh basil cut in ribbons and roasted the chick peas to give them some crunch. Because we like garlic, added garlic powder too. Yum!
It was delicious. I omitted the oil, lime and cilantro. Instead used Ken's balsamic vinaigrette dressing generously and added turkey mild Italian sausage, thinly sliced, and layered on top. The next day, had leftovers which were even more delicious. Probably because it marinated over night. Next time, I'll make it ahead of time and let it marinate. Will, definitely, make again......yum. Added parmigiana cheese when served.
