Arrange the carrots and green beans on a baking sheet and drizzle with olive oil tossing the vegetables to completely cover with oil and sprinkle with sliced garlic salt and pepper. Cook in the oven for about 15 minutes.
Place sheet pan in the oven and roast for 25 minutes stirring halfway through to roast.
Roasted potatoes carrots and green beans. Roasted Sweet Potatoes and Carrots. Bake in the preheated oven for 25-30 minutes until the potatoes are tender. Pre-heat oven to 375.
Spread out all of the carrots and parsnips onto the baking sheet drizzle with olive oil and sprinkle with salt pepper and garlic powder. Spread onto a rimmed 18 by 13-inch baking sheet. In a large bowl toss together potatoes carrots with 2 12 Tbsp olive oil thyme rosemary and season with salt and pepper to taste.
Roasted Green Beans with Garlic Lemon Pine Nuts Parmigiano-Reggiano. After the potatoes are tender toss in the string beans to the pan. Roasted Japanese Sweet Potatoes with Scallion Butter.
Toss once while cooking at the half-way mark. Toss green beans in bowl with remaining 12. Roasted Pepper Salad with Feta Pine Nuts Basil.
Bake for another 10-15 minutes until the beans are tender. Roasted Potatoes with Creamy Dijon Vinaigrette. Roasted Sweet Potatoes with Maple-Allspice Butter.
Roast in preheated oven 20 minutes. Line a baking sheet with aluminum foil.