Roasted Potatoes, Carrots, And Fennel - cooking recipe

Ingredients

6 small potatoes, scrubbed and sliced thinly (peel if desired)
2 cups sliced carrots (or halved baby carrots)
1 fennel bulb, 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

Preparation

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.