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.