Recipe(tried): Roasted Autumn Vegetables

This is a great Thanksgiving side dish.

Roasted Autumn Vegetables

1 pound red-skinned potatoes, cut into 3/4-inch chunks, about 3 cups
1 1/2 pounds baby carrots, trimmed of leaves and peeled, or 1 16-ounce package peeled baby carrots, about 6 cups
1 16-ounce package parsnips, peeled and cut into 2 1/2 x 1/2-inch matchstick strips, about 3 cups
1 fennel bulb, trimmed, cored, and cut into 1-inch chunks, about 2 cups
2 extra virgin tablespoons olive oil, plus additional 1 tablespoon, optional
2 tablespoons margarine or butter, melted
1 teaspoon salt, plus additional to taste
1/2 teaspoon freshly ground black pepper
4 large cloves garlic, slivered
2 tablespoons chopped fresh thyme, plus whole sprigs for garnish
2 tablespoons balsamic or red wine vinegar

Heat oven to 425 degrees F.
In large bowl combine potatoes, carrots, parsnips, and fennel; toss thoroughly with 2 tablespoons oil, melted margarine, 1 teaspoon salt, and pepper. Divide vegetables evenly between two 13- x 9- x 2-inch roasting pans
Place pans on separate shelves in oven. Bake 40 to 50 minutes until vegetables are tender and golden brown, turning occasionally with wide metal spatula. Halfway through cooking time, switch pans from one oven shelf to the other and add garlic, half to each pan, tossing in well.
Transfer vegetables to one large serving bowl; toss gently but thoroughly with chopped thyme, vinegar, and additional 1 tablespoon oil if using (see note), and additional salt to taste. Serve garnished, if desired, with thyme sprigs. If you are transporting the dish a long distance it does reheat relatively well in a hot oven.