Root Vegetable and Cranberry Bake

Cooking Light
Covering the vegetables first allows them to steam and soften. Then, uncovered, they roast, which caramelizes natural sugars, concentrates flavors, and browns the dish.
6 servings (serving size: 1 cup)


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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


Preheat oven to 375°.

Combine the first 7 ingredients in an 11 x 7-inch baking dish coated with cooking spray.

Combine broth and remaining ingredients in a medium saucepan; bring to a boil. Remove from heat, and pour over vegetables. Cover; bake at 375° for 20 minutes. Uncover; bake an additional 50 minutes.

Created date

October 2001

Nutritional Information

Calories 205
Caloriesfromfat 10 %
Fat 2.2 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 3.1 g
Carbohydrate 42.7 g
Fiber 4.5 g
Cholesterol 5 mg
Iron 0.9 mg
Sodium 320 mg
Calcium 41 mg