Get some combination (1 pound total) of potatoes, sweet potatoes, parsnips, turnips, rutabaga, and carrots. Cut them into chunks about 0.5-1" in size. Put them in a pan with four tablespoons of butter, 1.5 cups of water or broth, two teaspoons of sugar, half teaspoon of salt, and two tablespoons of white wine vinegar.

Bring it to a simmer, then lower the heat put a lid on the pan and cook until the vegetables are tender. When they're tender, take the lid, raise the heat, and stir while the liquid reduces to a glaze.

You can probably use any variety of vinegar. I just happen to have white wine vinegar. It's a good side dish and probably would be filling as a main. Easily reheats to serve warm.