My three little boys (all under 5 years old) can help me create this quick and simple crowd-pleaser. They enjoy watching me roll it all up while I sprinkle on the cheese and pepperoni.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups baby potatoes
- 3 tablespoons olive oil, divided (Optional)
- 2 cups cherry tomatoes
- 2 cups 1-inch cut fresh green beans
- 4 cloves garlic, minced
- 2 teaspoons dried basil
- 1 teaspoon flaked sea salt (such as Maldon®)
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 teaspoons olive oil, or to taste (Optional)
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a jelly roll pan with aluminum foil.
- Toss potatoes with 1 tablespoon olive oil in a medium bowl. Pour into the prepared pan.
- Roast in the preheated oven until tender, about 30 minutes.
- Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.
- Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture. Roast until tomatoes start to wilt, 15 to 20 minutes more.
- Remove from the oven and pour into a serving dish. Stir in garbanzo beans, add 2 teaspoons olive oil, and season with salt and pepper.
Reviews
Delicious
This makes the second recipe I’ve tried, and its another hit! Quick easy and TASTY! Can’t wait to test the other recipes I saved.
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!
Loved the flavors and so simple to make!
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!
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.
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
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!
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 less olive oil and doubled the basil. It was much better than it looked.
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.
Easy to make, inexpensive, and an instant hit with the family! Cleanup took 1 minute. I have saved this recipe!
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.
This is really good. I added some vegan sausage to mine. The flavor was outstanding, especially the cherry tomatoes. Thank you.
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.
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.