Adapted from Leslie Revsin.
3/4 lb. green beans, trimmed
1/2 bunch Carrots, scrubbed
1 Baby Leek, white part only
2 garlic cloves, thinly sliced
2 Tbls. olive oil
1 tsp. ground cumin
Preheat oven to 350 degrees F. place a heavy roasting pan (9 x 13-inch) or large oven proof skillet on rack. Cut carrots and leeks on the diagponal, 1/4-inch thick. In a large bowl, toss together beans, carrots, leeks, garlic and olive oil. Sprinkle with cumin, season with salt and pepper. Toss again to throughly combine. Transfer vegetable to preheated pan and spread evenly. Roast, sitrring occasionally, until vegetables are tender and lightly browned, 45 to 55 minutes. Taste and adjust seasonings, serves 4.