Red Potato Medley

2 tablespoons butter or margarine
3 cups cubed red potatoes (about 2-1/2 pounds)
1-1/2 cups diagonally sliced carrots
3/4 cup chopped onion
1/4 cup minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

In a large skillet over medium heat, melt butter. Add potatoes and carrots; toss to coat. Add remaining ingredients and mix well. Reduce heat to medium-low. Cover and cook for 15-20 minutes or until vegetables are tender, stirring every 5 minutes. Makes 6 servings.