Root Vegetable and Cranberry Bake Recipe - Food.com
"From Cooking Light. Per 1 cup serving: 205 calories, 2.2 g fat, 3.1 g protein, 42.7 g carb, 4.5 g fiber, 5 mg cholesterol...."
INGREDIENTS
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2 cups thinly sliced peeled yukon gold potatoes (about 3/4 lb.)
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2 cups thinly sliced peeled sweet potatoes (about 3/4 lb.)
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1 1/2 cups thinly sliced parsnips (about 1/2 lb.)
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1 cup thinly sliced onion
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1/3 cup dried cranberries
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1/2 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1 1/4 cups fat-free chicken broth
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1/4 cup maple syrup
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1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
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3 tablespoons Bourbon
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1 1/2 tablespoons fresh lemon juice
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1 tablespoon butter
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