1 lb baby potatoes (red or gold), halved

1 cup baby carrots (or sliced regular carrots)

1 cup fresh green beans, trimmed

3 tbsp olive oil

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

Salt and pepper, to taste

1 tbsp fresh parsley, chopped (optional for garnish)

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Preheat the oven to 400°F (200°C).
In a large bowl, toss the baby potatoes, baby carrots, and green beans with olive oil, garlic, thyme, rosemary, salt, and pepper until evenly coated.
Spread the veggies in a single layer on a baking sheet.
Roast in the preheated oven for 30-35 minutes, or until golden brown and crispy, stirring halfway through.
Remove from the oven, garnish with fresh parsley (if desired), and serve immediately.

For extra crispiness, ensure the veggies are spread out on the baking sheet to avoid overcrowding.

Substitute frozen veggies if needed, but be sure to thaw and pat them dry before roasting.

Experiment with other vegetables like bell peppers or Brussels sprouts for variety.

Store leftovers in an airtight container for up to 3-4 days. Reheat in the oven to maintain crispiness.