Roasted Vegetables

• 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

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.

baby carrots, red skinned potatoes, onions, olive oil, basil, thyme, garlic salt, black pepper, green beans

Taken from recipeland.com/recipe/v/roasted-vegetables-48548 (may not work)