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20 minutes
1 hour 20 minutes
- 3 cups ready-to-eat baby-cut carrots, cut in half lengthwise
- 2 medium red bell peppers, coarsely chopped (2 cups)
- 1 cup frozen whole kernel corn
- 1/2 cup zesty Italian dressing
- 4 1/2 cups frozen whole green beans
- 2 medium green onions, sliced (2 tablespoons)
- 1/4 cup shredded fresh basil leaves
- Preheat the oven to 450°F. Grease a 15x10x1-inch pan with cooking spray. In a large bowl, toss carrots, bell peppers, corn, and dressing until well coated. Transfer the mixture to the pan and roast uncovered for 30 minutes.
- Combine the frozen green beans with the vegetable mixture in the pan and mix well.
- Continue roasting for an additional 25-30 minutes until the vegetables are slightly crunchy. Sprinkle with onions and basil, then gently mix them in.
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