Vegetable Sheet Pan Dinner
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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!
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Easy Veggie Sheet Pan Dinner
Sheet pan dinners are seriously the best. They require just one pan to cook which results in virtually no cleanup at all and there’s always minimal prep required.
In the case of this vegetable sheet pan dinner, you’re looking at maybe 10 minutes of prep and then the oven does the rest. It’s truly as simple as tossing the veggies with the seasoning and popping them in the oven.
This veggie sheet pan dinner is actually vegan, so it’s a dish that can accommodate virtually all diets, although loved by everyone. Great as a side dish, too!
Why You’ll Love This Vegetarian Sheet Pan Dinner
This vegetable sheet pan dinner is one of our favorite vegetarian dinners. Here’s why.
- Quick and easy. All you need to do is chop the veggies, toss them with the seasoning, and roast. From start to finish, you’re looking at about 30 minutes for this recipe.
- Easy to customize. Not a fan of one of the ingredients? Replace it with another favorite vegetable. You can adapt the seasonings too.
- Vegetarian AND vegan. Not only is this recipe vegetarian, it’s vegan too. It’s a great recipe to keep on hand for when you’re hosting vegan friends and family.
- Serve it as a side instead. Got meat eaters? This works fabulously as a side dish to steak, chicken, or pork, too!
Ingredients Needed
This vegan sheet pan dinner is made with a handful of ingredients and seasonings.
(Scroll below to the printable recipe card for all the details.)
- Baby potatoes – Baby potatoes are ideal as they’re all relatively the same size and just need to be cut into quarters.
- Olive oil – Helps the seasonings attach to the veggies.
- Veggies – I used a combination of cherry tomatoes and fresh green beans.
- Chickpeas – Chickpeas are the primary protein in this dish and help turn this veggie sheet pan dinner into a filling meal. Be sure to drain and rinse.
- Seasonings – Salt, pepper, red pepper flakes, garlic, and basil leaves add flavor to the sheet pan dinner.
Can I Use Other Veggies?
Absolutely! One great thing about this vegetable sheet pan dinner is that you can easily customize it with your favorite vegetables. Here are some ideas for veggies that roast well:
- Brussels sprouts
- Broccoli or Cauliflower
- Butternut squash or Sweet potatoes
- Onions
- Bell peppers
- Mushrooms
- Beets
- Carrots or Parsnips
How to Make a Vegetable Sheet Pan Dinner
One of the reasons I love this vegetarian sheet pan dinner (and truly any sheet pan dinner) is that it’s so quick and easy to prepare. Just toss the ingredients in the seasoning and bake.
(Scroll below to the printable recipe card for all the details.)
- Roast the potatoes. Toss the potatoes with a tablespoon of olive oil then spread in a single layer, flat edges against the sheet pan. Roast at 425F for 15 minutes.
- Add the remaining veggies. Toss the tomatoes, beans, and chickpeas with the seasonings and remaining olive oil. Push the potatoes to one side and add the tomato mixture to the other side. Bake for another 15 minutes, until the tomatoes start to burst.
- Enjoy. Toss the veggies with the garlic and basil. Enjoy!
Tips & Variations
Here are a few tips for making this veggie sheet pan dinner, as well as some easy ways to customize the recipe.
- Roast the potatoes first. Potatoes take longer to cook than the other ingredients, so always be sure to roast them first before adding the other veggies.
- Cut the potatoes into 1-inch pieces. If your baby potatoes are already very small, just slice them in half.
- Add some cheese. You can sprinkle on some grated Parmesan if you don’t need it to be vegan.
- Try it with other veggies. Feel free to play around the the veggie mixture and add your favorites, such as bell peppers or onions. Note that some veggies will need to cook longer and should be added with the potatoes.
Serving Suggestions
This vegetable sheet pan dinner makes a light but filling vegan dinner, thanks to the variety of veggies and the protein from the chickpeas. You can easily serve it on its own or even with a side salad for a quick and easy meal.
You could also serve them as a side to grilled cheese sandwiches or even baked chicken breast, if you don’t need the meal to be vegan.
Proper Storage
- Fridge. Store leftover roasted veggies in an airtight container in the fridge. They should last for up to 5 days.
- Reheat. Reheat veggies in the microwave or on a baking sheet in the oven until heated through.
More Easy Sheet Pan Dinners:
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Vegetable Sheet Pan Dinner
Ingredients
- 12 ounces baby potatoes, , cut into quarters (they should be 1-inch pieces)
- 3 tablespoons olive oil, , divided
- 10 ounces cherry tomatoes, (2 cups)
- 10 ounces 1-inch cut fresh green beans, (2 cups)
- 15 ounce can chickpeas, , drained and rinsed
- 1 teaspoon coarse salt
- 1/4 teaspoon fresh cracked black pepper
- 1/8 teaspoon crushed red pepper flakes
- 3 cloves garlic, , minced
- 3 large basil leaves, , julienned
Instructions
- Preheat the oven to 425F. Lightly coat a large rimmed jelly roll sheet pan with nonstick spray.
- 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.
- 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.
- Remove potatoes from the oven, push them to one side of the pan, and add the tomato/green bean/chickpea mixture.
- Place back in the oven and roast until tomatoes start to burst, 15 minutes more.
- Remove from the oven and toss in the garlic and basil.
- Serve and enjoy!
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
i Have not made this but I can see that it will become a favorite and I love the options to include other vegetables. Thank you.