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