Ingredients
• 8   tiny new potatoes, halved, or 2 medium red-skinned potatoes, quartered
• 1   medium rutabaga, peeled and cut into 1-inch pieces (1-1/2 cups)
• 2   medium carrots, peeled and sliced (1 cup)
• 1   medium turnip, peeled and cut up (1-1/4 cups)
• 1   medium parsnip, peeled and sliced (1 cup)
• 1   small onion, cut into wedges
• 1  tablespoon trans-fat free margarine 
• 3  tablespoons brown sugar
• 1  teaspoon cornstarch
• 1/4  cup water
• 1/2  teaspoon finely shredded lemon peel
• 3  tablespoons lemon juice
• 2  teaspoons snipped fresh dill or 1/2 teaspoon dried dillweed
• 1/2  teaspoon salt
• 1/4  teaspoon pepper
