2 large red potatos
2 large yellow potatos
2 cups baby carrots (or 2 cups chopped regular carrots)
2 tbsp finely chopped yellow onion
1 tbsp minched garlic clove (or 1 tsp garlic powder)

Chop up the potatos into bite-sized pieces, not too big, not too small. Add to large bowl with about 2 tbsp olive oil (the EV stuff) carrots, onions, garlic. Put lid on bowl. Stir/toss/shake/do the boogaloo with it.

Pour the entire mix into a glass baking dish, sprinkle bacon bits and shredded parmesan (or your choice) cheese over the top. Shave one half stick of margarine/butter into thin slices and lay on top of the mix, covering as much as possible. Cover with foil, bake at 450 for 45 minutes to 1 hour (depending on how deep your dish is and how full).

Serve with your choice of meat (I baked some chicken with it, dry rubbed in basil and italian spice mix) and hot french bread.