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 onions
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
Directions:
Combine the first 7 ingredients in an 11×7 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 375F oven for 20 minutes.
Uncover and bake 50 minutes (this caramelizes the natural sugars, concentrates flavors, and browns the dish).
Servings: 6
Time preparation: 30 min.
Time total: 100 min.