Carrots Beans Potato
Roast Carrots, Beans & Potatoes

1 1/4 lb. small red potatoes, halved

1 lb. carrots, peeled, cut in 2 inch pieces

3 1/2 tablespoons House Blend, Rosemary or Unflavored Olive Oil, divided

1 tablespoon fresh or 1 teaspoon dried thyme

1 tablespoon fresh or 1 teaspoon rosemary

Salt and pepper

12 oz. green beans, ends trimmed

1 1/2 teaspoons minced garlic.

Preheat the oven to 400 degrees.  Place parchment paper on a baking sheet.

In a large bowl, toss the potatoes, carrots, seasonings and 2 1/2 tablespoons olive oil of your choice.  Roast for 20 minutes.  

Toss the beans, a pinch of salt, 1 tablespoon olive oil, and the garlic.  Add to the baking pan.  Return to the oven and roast an additional 20 minutes.  

Serve.