Oven Roasted Green beans, Carrots, and Red Onions

Original recipe from: http://www.foodchannel.com/recipes/recipe/roasted-green-beans-and-carrots-with-red-onion/

We are about to go on a vacation to celebrate our 2nd wedding anniversary, so I am trying to use up any fresh produce and fruit that we have. We just picked about a pound of green beans from our garden yesterday, so this is a great way to use them up. This is a simple side dish that is scrumptious. It would go well with almost any entree you choose to serve it with.

Oven Roasted Green Beans, Carrots, and Red Onions
Serves 4-6 people

Ingredients:
1 pound Fresh Green Beans - cleaned and ends trimmed off
1/2 pound Carrots - peeled and cut into small coin size pieces or use baby carrots and split them in half lengthwise
1 large Red Onion
2 cloves of Garlic diced or 1 teaspoon minced garlic in oil
1 tablespoon extra virgin olive oil
1 teaspoon ground Cumin
Pepper for seasoning
Chicken Broth or water - I use low sodium chicken broth to give more flavor

Directions:
-Preheat oven to 350 degrees
-In a roasting pan or on a foil covered baking sheet, spray some nonstick cooking spray on it.
-In a large pot, boil water or chicken broth. Add your fresh green beans and a pinch of salt and boil gently for 2-3 minutes.
-Drain the green beans
-In a bowl, combine the green beans, carrots, onion, garlic, and olive oil. Sprinkle the cumin and pepper and stir together until combined.
-Pour your veggie mix on your baking sheet and roast in the oven for approx 45 minutes.
-Your oven may cook them faster and some ovens may take longer. Make sure you toss the veggies around every 15 minutes or so.

*my oven only took 35 minutes to cook these veggies to a crisp tender stage

Enjoy! :)