Root Vegetable and Cranberry Bake

Name: Root Vegetable and Cranberry Bake
Yield: 6 servings (serving size: 1 cup)
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 ½ cups thinly sliced parsnip (about 1/2 pound); 1 cup thinly sliced onion; ⅓ cup dried cranberries; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; Cooking spray; 1 ¼ cups fat-free, less-sodium chicken broth; ¼ cup maple syrup; 1 tablespoon chopped fresh or 1 teaspoon dried thyme; 3 tablespoons bourbon; 1 ½ tablespoons fresh lemon juice; 1 tablespoon butter

1 Rating
1 Review

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

Recipe by Cooking Light October 2001

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Root Vegetable and Cranberry Bake

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Root Vegetable and Cranberry Bake

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Root Vegetable and Cranberry Bake