Ingredients:
6 small potatoes, scrubbed and sliced thinly ( peel if desired)
2 cups sliced carrots ( or halved baby carrots)
1 fennel bulbs, washed, trimmed and cut into about 1-inch pieces
2 tablespoons butter, melted
1 -2 tablespoon olive oil
1/4-1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Directions:
Preheat oven to 425.
In a large bowl, place sliced potatoes, carrots, and fennel; add remaining ingredients and toss to coat.
Pour into a roasting pan/casserole dish. Roast, uncovered for 35-45 minutes or until veggies are tender.
Servings: 4-6
Time preparation: 10 min.
Time total: 55 min.