Root Vegetable and Cranberry Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. Preheat oven to 375°.
2. Combine the first 7 ingredients in an 11 x 7-inch baking dish coated with cooking spray.
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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