Root Vegetable Medley

• 6 small red potatoes, quartered
• 1 medium rutabaga, peeled and cut into 1-inch cubes
• 1/2 teaspoon salt
• 3 medium carrots, cut into 1/2-inch slices
• 1 medium turnip, peeled and cut into 1-inch cubes
• 1 to 2 medium parsnips, peeled and cut into 1/2-inch slices
• 1 medium onion, cut into eighths
• 1 tablespoon butter
• 3 tablespoons brown sugar
• 1 teaspoon cornstarch
• 1/4 cup water
• 3 tablespoons lemon juice
• 1/2 teaspoon dill weed
• 1/8 teaspoon pepper
• 1/2 teaspoon salt

1. Place potatoes and rutabaga in a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.
2. Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain.
3. For glaze, melt butter in a small saucepan; stir in brown sugar and cornstarch. Stir in the water, lemon juice, dill, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Pour over vegetables and toss to coat.

red potatoes, salt, carrots, parsnips, onion, butter, brown sugar, cornstarch, water, lemon juice, dill weed, pepper, salt

Taken from www.tasteofhome.com/recipes/root-vegetable-medley/ (may not work)