Roasted Vegetable Combo

This was SO GOOD. and actually healthy! I have a hard time finding things that are both 'healthy' and 'good'. So this is definitely a keeper!
I served this with the Homestyle Chicken and Gravy. Yea, I know, the gravy totally ruined the 'healthy' aspect. It was still good. SO good.
The veggies take almost an hour between prep and roasting time, so I got them started and then went on to the chicken.
Here are the ingredients:

• 1 1/2 cups fresh baby carrots
• 1 pound small red potatoes, unpeeled, quartered (about 3 cups)
• 1 medium onion, cut into thin wedges
• 1 tablespoon olive oil or vegetable oil (I used the olive oil - yummy)
• 1 teaspoon dried basil leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 - 14 ounce package frozen whole green beans (that's 'beans', not 'beens' for those of you who confuse easily) (private joke, just for Mel)

This couldn't be much easier to throw together. Here we go:

Heat your oven to 425. Spray a 15x10x2 inch baking pan with nonstick cooking spray. In a large bowl combine everything except the green beans. Mix well so everything is pretty evenly coated. Spread evenly on the pan. Bake for 20 minutes.

Remove from oven, mix in green beans.

Bake 20 to 25 more minutes, or until the veggies are tender, stirring once.

DEE-LISH!!