2 cups peeled, cubed rutabaga (1/2-inch cubes)

1 cup peeled, sliced parsnip (1/4-inch-thick rounds)

1 cup peeled, cubed sweet potato or yam (1/2-inch cubes)

1 large red onion, cut into large dice

1 teaspoon minced garlic

1 teaspoon dried marjoram

2 tablespoons olive oil

2 1/2 tablespoons rice wine vinegar, or more to taste

1/3 cup fresh Italian parsley leaves

1. Steam each of the root vegetables individually until soft enough to pierce with a fork (about 10 minutes for rutabaga, 5 minutes for parsnip and sweet potato). Set aside.

2. Lightly saute onion, garlic, and marjoram in olive oil until onion begins to wilt. Pour in vinegar to deglaze pan, scraping up any cooked bits. Combine onion mixture with cooked vegetables, tossing to mix. Salt and pepper to taste.

PER SERVING: 116 cal, 36% fat cal, 5g fat, 1g sat fat, 0mg chol, 2g protein, 17g carb, 3g fiber, 17mg sodium