Roasted Vegetables with Potatoes, Carrots, and Green Bean

Add the green beans to the sheet, drizzle with the remaining tablespoon of olive oil, and toss gently to combine.
Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the vegetables are tender and slightly caramelized.
Serve:

Transfer the roasted vegetables to a serving bowl and garnish with fresh parsley or thyme if desired. Serve warm.
Serving Suggestions:
Pair this dish with roasted chicken, steak, or fish for a complete meal.
Add a sprinkle of Parmesan cheese before serving for extra flavor.
Customization Tips:
Substitute the green beans with asparagus or broccoli for variation.
Add a squeeze of fresh lemon juice over the vegetables just before serving for a burst of freshness.
Mix in sweet potatoes or parsnips for additional sweetness and variety.
Nutrition Highlights:
Rich in Fiber: Potatoes, carrots, and green beans contribute to healthy digestion.
Vitamins and Antioxidants: Carrots provide beta-carotene, while green beans are a great source of vitamin C.
Healthy Fats: Olive oil adds heart-healthy fats and helps bring out the flavor of the herbs.