Ingredients
1 1/2
cups fresh baby carrots
1
lb. small red potatoes, unpeeled, quartered (3 cups)
1
medium onion, cut into thin wedges
1
tablespoon olive or vegetable oil
1
teaspoon dried basil leaves
1
teaspoon dried thyme leaves
1/2
teaspoon garlic salt
1/4
teaspoon pepper
5
cups frozen whole green beans
Preparation
Heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine carrots, potatoes and onion. Add oil, basil, thyme, garlic salt and pepper; mix well. Spread evenly in sprayed pan. Bake at 425°F. for 20 minutes.
Remove vegetables from oven. Add green beans; toss to mix.
Return to oven; bake an additional 20 to 25 minutes or until vegetables are tender, stirring once.
