Root Vegetable and Cranberry Bake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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From Cooking Light. Per 1 cup serving: 205 calories, 2.2 g fat, 3.1 g protein, 42.7 g carb, 4.5 g fiber, 5 mg cholesterol. 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 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).
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