Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner

Toss together this brusque and easy vegan sheet pan dinner of roasted baby potatoes, green beans, chickpeas, and tomatoes seasoned in imitation of basil.

The ingredient of Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner

1. 2 cups baby potatoes
2. 3 tablespoons olive oil, separated
3. 2 cups cherry tomatoes
4. 2 cups 1-inch cut spacious green beans
5. 4 cloves garlic, minced
6. 2 teaspoons dried basil
7. 1 teaspoon flaked sea salt (such as Maldonu00ae)
8. 1 (15 ounce) can garbanzo beans, drained and rinsed
9. 2 teaspoons olive oil, or to taste
10. salt and sports ground black pepper to taste

The instruction how to make Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner

1. Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan subsequently aluminum foil.
2. Toss potatoes later than 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.
3. Roast in the preheated oven until tender, about 30 minutes.
4. Toss cherry tomatoes, green beans, garlic, basil, and sea salt next 2 tablespoons olive oil.
5. sever potatoes from the oven, spread around them to one side of the pan, and accumulate the tomato and green bean mixture. Roast until tomatoes put into action to wilt, 15 to 20 minutes more.
6. cut off surgically remove from the oven and pour into a serving dish. disturb in garbanzo beans, go to 2 teaspoons olive oil, and season in imitation of salt and pepper.

Nutritions of Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner

calories: 292.3 calories
carbohydrateContent: 38.1 g
cholesterolContent:
fatContent: 13.7 g
fiberContent: 7.8 g
proteinContent: 7 g
saturatedFatContent: 1.9 g
servingSize:
sodiumContent: 703.7 mg
sugarContent: 1.4 g
transFatContent:
unsaturatedFatContent: