4 carrots, sliced
2 onions, quartered
2 c. mushrooms
2 med. potatoes, cubed
2 cloves garlic, mashed
2 tsp. thyme
2 tsp. olive oil

Bring water to boil in a large pot. Preheat oven to 400 degrees. Blanch carrots, onions, mushrooms, and potatoes by placing in a large strainer and lowering into boiling water for 2 minutes. Place them in a 9 x 13 baking dish with garlic, thyme, and oil and toss well. Roast until lightly browned and tender, about 30 minutes.