ROOT VEGETABLE AND CRANBERRY BAKE

Root Vegetable and Cranberry Bake image

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.

Provided by ratherbeswimmin

Categories Potato

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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 Facts : Calories 196.7, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 436.8, Carbohydrate 37.9, Fiber 4.7, Sugar 13.4, Protein 2.7

*** Explore more Root Vegetable And Cranberry Bake Recipes »

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