1 cup each of 1 1/2 inch chunks of scrubbed rutabagas, turnips, carrots and parsnips
Combine 1 cup each of 1 1/2 inch chunks of scrubbed rutabagas, turnips, carrots and parsnips (any roots, peeled if waxed, or if not organic).
Place in lightly oiled non-stick casserole, partially covered with apple cider (or half water). Add light sprinkle of allspice and cinnamon (or freshly grated ginger root), and bake in pre-heated oven at 350°F until tender, usually 30-45 minutes.
Sweet potatoes or yams substitute nicely for carrots. Add beets for color.