Roasted Spring Veggie Medley

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1 pound green beans, trimmed

1 pound baby carrots (2 cups)

3 medium red onions, cut into eighths

2 large red bell peppers, seeded and cut into 1/2-inch strips

2 large yellow bell peppers, seeded and cut into 1/2-inch strips

8 sprigs fresh thyme

Salt and pepper

4 cloves garlic, minced

1/3 cup olive oil

1 1/2 teaspoons dried basil

1/2 teaspoon paprika

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