Preheat the oven to 400°F. Line a large rimmed baking sheet with non-stick aluminum foil, set aside until ready to use.

Wash and scrub clean the red potatoes. Then dry and cut them into quarters. Place them, along with the baby carrots, into a large bowl.

Add freshly minced rosemary, thyme, a few pinches of Kosher salt, and freshly ground black pepper. Then, add 3 tablespoons of olive oil. Using a large silicone spatula, stir the potatoes and carrots until they are well coated in the oil and herbs.

Pour the potatoes and carrots onto the prepared pan, spread them out into an even layer on the sheet pan.

Bake for 30 minutes in a 400°F oven.

Wash the green beans, trim the ends off, break them into 2-3 inch pieces, and dry them well. Place them in the same bowl the potatoes and carrots were mixed, and then add the rest of the olive oil. Add the freshly minced garlic, a few pinches of kosher salt, and some freshly ground black pepper. Then stir to evenly coat the green beans in the oil and garlic.

After half an hour, remove the pan with the potatoes and carrots from the oven. Pour the green beans onto the sheet pan and stir together with the potatoes and carrots, making sure to transfer some of the garlic to the potatoes and carrots, and transferring some of the herbs to the green beans. Return the pan to the oven and roast for 20 minutes.

After 20 minutes, remove the pan from the oven. Transfer to a dish and serve warm.