Root Vegetable And Cranberry Bake
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 ⓘ
Instructions
- Combine the first 7 ingredients in an 11x7 inch baking dish that has been coated with cooking spray.
- In a saucepan, combine the broth and remaining ingredients; bring to a boil.
- Pour mixture over vegetables.
- Cover and bake in a 375° oven for 20 minutes.
- Uncover and bake 50 minutes (this caramelizes the natural sugars, concentrates flavors, and browns the dish).
Nutrition & Diet Analysis (per serving)
584
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).