Preheat oven to 425°. Toss together all ingredients. Place mixture on an 18- x 12-inch jelly-roll pan. Bake 12 to 15 minutes or to desired degree of doneness, stirring twice.
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Roasted Brussels Sprouts with Sun-dried Tomatoes: Substitute 2 lb. fresh Brussels sprouts for 1 1/2 lb. green beans. Remove discolored leaves from Brussels sprouts, cut off stem ends, and halve. Toss together all ingredients except sun-dried tomatoes. Bake at 425° for 25 to 30 minutes or until golden and tender, stirring once halfway through and adding sun-dried tomatoes during the last 5 minutes of baking time.