Root Vegetable and Cranberry Bake

1 Review
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Yield
6 servings (serving size: 1 cup)
October 2001
RECIPE BY 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.

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 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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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

Step 3

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.

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Ratings & Reviews

rstarrlemaitre's Review

rstarrlemaitre
October 06, 2013
This would be a perfect side dish for the holidays - loved the woodsy parsnip in particular, plus the little bits of sweet cranberry and caramelized onion.