Roast Vegetables and Beans

3 large baking potatoes, peeled and chopped into 1/2 in. cubes
1 lb. carrots, chopped into 1 inch chunks and quartered if large
3 Tbsp. oil
1/4 c. Parmesan cheese, fresh grated is best
2 Tbsp. dried parsley
1 tsp. paprika
1/2 tsp. granulated garlic
1 tsp. salt
1/8 tsp. cayenne pepper (optional)
1 can white kidney beans, drained and rinsed
1/2 c. mozzarella cheese, grated

In a 9x13 baking dish, combine potatoes, carrots, oil, Parmesan, parsley, paprika, garlic, salt and cayenne if using. Bake at 425 for 40 minutes until vegetables are tender, stirring once halfway through cooking to re-coat vegetables. Add white kidney beans and stir in. Sprinkle with mozzarella cheese and bake until beans are warm and cheese is melted or golden brown, depending on how you like it.