Roasted Vegetables

Name: Roasted Vegetables
Ingredients: 1 1/2 cups baby carrots fresh; 1 pound red skinned potatoes unpeeled, quartered; 1 medium onions cut into thin wedges; 1 tablespoon olive oil; 1 teaspoon basil leaves, dried; 1 teaspoon thyme dried; 1/2 teaspoon garlic salt; 1/4 teaspoon black pepper; 14 ounces green beans Green Giant SelectA Frozen Whole

9 ingredients

10 steps

Ingredients

1 1/2 cups baby carrots fresh
1 pound red skinned potatoes unpeeled, quartered
1 medium onions cut into thin wedges
1 tablespoon olive oil
1 teaspoon basil leaves, dried
1 teaspoon thyme dried
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
14 ounces green beans Green Giant SelectA Frozen Whole

Directions

1

Heat oven to 425F.
2

Spray 15x10x1-inch baking pan with nonstick cooking spray.
3

In large bowl, combine carrots, potatoes and onion.
4

Add oil, basil, thyme, garlic salt and pepper; mix well.
5

Spread evenly in sprayed pan.
6

Bake at 425F.
7

for 20 minutes.
8

Remove vegetables from oven.
9

Add green beans; toss to mix.
10

Return to oven; bake an additional 20 to 25 minutes or until vegetables are tender, stirring once.