1 large fennel, halved and sliced

1 pound carrots, peeled and cut in 2-inch lengths (for a shortcut, use 1 bag of frozen baby carrots)

1 pound parsnips, peeled and cut in 2-inch lengths

2 and 1/2 cloves garlic, minced

2 and 1/2 tablespoons Bartenura Olive Oil

2 and 1/2 tablespoons Bartenura Balsamic Vinegar or freshly squeezed lemon juice

2 and 1/2 tablespoons maple syrup

1 sprig fresh thyme (or 1/2 teaspoon dried)

Haddar Kosher Salt, to taste

freshly ground black pepper, to taste