Root Vegetable and Cranberry Bake

Categories: Cooking Light, Potatoes, Side Dish

Ingredients

• 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

Directions

1. Combine the first 7 ingredients in an 11×7 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).

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