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Root Vegetable and Cranberry Bake




Source of Recipe


Cooking Light-10/01






Recipe Introduction


Covering the vegetables first allows them to steam and soften. Then, uncovered, they roast, which caramelizes natural sugars, concentrates flavors, and browns the dish.






List of Ingredients



• 2 cups thinly sliced peeled Yukon gold potato (about 3/4 pound)
  
• 2 cups thinly sliced peeled sweet potato (about 3/4 pound)
  
• 1 1/2 cups thinly sliced parsnip (about 1/2 pound)
  
• 1 cup thinly sliced onion
  
• 1/3 cup dried cranberries
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon freshly ground black pepper
  
• Cooking spray
  
• 1 1/4 cups fat-free, less-sodium chicken broth
  
• 1/4 cup maple syrup
  
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  
• 3 tablespoons bourbon
  
• 1 1/2 tablespoons fresh lemon juice
  
• 1 tablespoon butter
  






Instructions



1. Preheat oven to 375 degrees.
   
2. Combine the first 7 ingredients in an 11 x 7-inch baking dish coated with cooking spray.
   
3. Combine broth and remaining ingredients in a medium saucepan; bring to a boil. Remove from heat, and pour over vegetables. Cover; bake at 375 degrees for 20 minutes. Uncover; bake an additional 50 minutes. Yield: 6 servings (serving size: about 1 cup).