1 large fennel bulb, halved and sliced

1 pound carrots, peeled and cut into 2 inch lengths

1 pound parsnips, peeled and cut into 2 inch lengths

2 and 1/2 cloves garlic, minced

2 and 1/2 tablespoons olive oil

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

2 and 1/2 tablespoons maple syrup

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

kosher salt

freshly ground black pepper