Root Vegetable And Cranberry Bake

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 2 cups thinly sliced peeled yukon gold potatoes (about 3/4 lb.)
• 2 cups thinly sliced peeled sweet potatoes (about 3/4 lb.)
• 1 1/2 cups thinly sliced parsnips (about 1/2 lb.)
• 1 cup thinly sliced onion
• 1/3 cup dried cranberries
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 1/4 cups fat-free chicken broth
• 1/4 cup maple syrup
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
• 3 tablespoons bourbon
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon butter

Recipe

• 1 combine the first 7 ingredients in an 11x7 inch baking dish that has been coated with cooking spray.
• 2 in a saucepan, combine the broth and remaining ingredients; bring to a boil.
• 3 pour mixture over vegetables.
• 4 cover and bake in a 375° oven for 20 minutes.
• 5 uncover and bake 50 minutes (this caramelizes the natural sugars, concentrates flavors, and browns the dish).