This simple sheet pan-style meal brings together crispy rosemary potatoes, tender balsamic green beans, and a medley of fresh and pickled veggies for a dinner that’s as satisfying as it is nourishing. Finished with a generous dollop of hummus, it’s the perfect plant-based plate—easy to prepare, full of texture, and inspired by the vibrant flavors of the Mediterranean. Great for weeknights, meal prep, or a light yet hearty dinner.
Ingredients
- 4-5 potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 1 cup green beans
- 1 cup wax beans
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon olive oil
-For the Fresh Veggies:
- 1 cup cherry tomatoes, halved
- 1/2 cup pickled cucumbers
- 1/2 cup pickled carrots
-For Topping:
- Hummus (store-bought or homemade)
Instructions
- Prepare the Potatoes & Beans. Preheat oven to 425°F (220°C). On a large sheet pan, toss potato wedges with olive oil, rosemary, salt, and pepper. In a separate section of the pan, toss green and wax beans with olive oil, garlic, and balsamic vinegar.
- Roast: Spread everything into a single layer and roast for 25-30 minutes, flipping potatoes and stirring beans halfway through.
- In the last 5 minutes of roasting, scatter cherry tomatoes onto the pan to slightly soften.
- Remove from oven and let cool slightly. Arrange roasted potatoes, beans, tomatoes, and pickled cucumbers and carrots on the sheet pan.
- Serve directly from the sheet pan with a generous scoop of hummus for dipping.
Enjoy!