Description
An easy and wholesome meal featuring a vibrant array of roasted vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 12 ounces baby potatoes, cut into quarters
- 3 tablespoons olive oil, divided
- 10 ounces cherry tomatoes
- 10 ounces fresh green beans, cut into 1-inch pieces
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 teaspoon coarse salt
- 1/4 teaspoon fresh cracked black pepper
- 1/8 teaspoon crushed red pepper flakes (optional)
- 3 cloves garlic, minced
- 3 large basil leaves, julienned
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- Toss the baby potatoes with 1 tablespoon of olive oil and roast for 15 minutes.
- In a bowl, mix the cherry tomatoes, green beans, chickpeas, salt, black pepper, red pepper flakes, and remaining olive oil.
- Add the mixture to the potatoes after 15 minutes and roast for another 15 minutes.
- Add minced garlic and basil, then serve.
Notes
Free to customize with seasonal ingredients or proteins. Great for meal prep and leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegetarian, sheet pan dinner, easy recipe, healthy dinner, family meal
