Roasted Potatoes, Carrots, and Beans: A Flavorful Veggie Side Dish

Prepare the Vegetables:

Wash and peel the potatoes and carrots. Cut the potatoes into 1-inch cubes and the carrots into 1-inch chunks.
Trim the ends of the green beans. If they are long, you can cut them into smaller pieces for easier eating.
Season the Vegetables:

In a large bowl, combine the potatoes, carrots, and green beans. Drizzle with olive oil and toss until the vegetables are evenly coated.
Sprinkle the garlic powder, dried thyme, paprika, salt, and pepper over the veggies and toss again to evenly distribute the seasoning.
Roast the Vegetables:

Spread the seasoned vegetables in a single layer on a large baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and crispy on the edges, and the carrots and green beans are tender. Make sure to toss the vegetables halfway through the cooking time for even roasting.
Serve:

Once roasted, remove from the oven and transfer the vegetables to a serving platter.
Garnish with fresh chopped parsley, if desired, and serve hot as a side dish.
Serving and Storage Tips: