Combine 1 cup each of 1 ½ inch chunks of scrubbed rutabagas, turnips, carrots and parsnips (any roots, peeled if not organic and/or waxed). Place in lightly oiled 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 degrees F until tender, usually 40-45 minutes. Then drizzle with honey and sprinkle with fresh dill. Sweet potatoes or yams substitute beautifully for carrots – experiment.