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Ingredients

• 1 pound(s) (about 3 cups) red-skinned potatoes, cut into 3/4-inch chunks
• 1.5 pound(s) baby carrots, trimmed of leaves and peeled
• 1 package(s) (16-ounce, about 6 cups ) baby carrots, peeled (can be used as a substitute for above)
• 1 package(s) (16-ounce, about 3 cups) parsnips, peeled and cut into 2 1/2 x 1/2-inch matchstick strips
• 1 bulb(s) (about 2 cups) fennel, trimmed, cored, and cut into 1-inch chunks
• 2 tablespoon(s) olive oil, can use an additional 1 tablespoon, optional
• 2 tablespoon(s) margarine or butter, melted
• 1 teaspoon(s) salt, additional to taste
• .5 teaspoon(s) freshly ground black pepper
• 4 large cloves garlic, slivered
• 2 tablespoon(s) fresh thyme, chopped
• 2 tablespoon(s) whole thyme sprigs, garnish, optional
• 2 tablespoon(s) balsamic or red wine vinegar
• extra-virgin olive oil, for additional flavor, use for tossing vegetables, optional

Description

1   Pound(s) (about 3 Cups) Red-skinned Potatoes, Cut Into 3/4-inch Chunks 1.5   Pound(s) Baby Carrots, Trimmed Of Lea

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