Glazed Root Vegetables

5 small turnips, peeled and cut into 1-inch dice

5 carrots, peeled and cut into 1-inch dice

2 parsnips, peeled and cut into 1-inch dice

2 sweet potatoes, peeled and cut into 1-inch dice

2 teaspoons white sugar

¼ cup balsamic vinegar

salt and ground black pepper to taste

Spread the turnips, carrots, parsnips, and sweet potatoes in a single layer into the bottom of a large skillet. Pour enough water over the vegetables to cover, but not completely submerge; add the sugar and balsamic vinegar. Place the skillet over medium-high heat; bring the liquid to a boil. Cook and stir until the liquid is evaporated and the vegetables are tender, about 20 minutes. Season with salt and pepper to serve.