Prep 30 mins
Cook 1 hr 10 mins
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.
- 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 onion
- 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
- Combine the first 7 ingredients in an 11x7 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 375° oven for 20 minutes.
- Uncover and bake 50 minutes (this caramelizes the natural sugars, concentrates flavors, and browns the dish).
I should have rated this sooner as I am printing it out to make again for a holiday party. I try not to give too many 5 stars but this is superb! It goes together easily, and travels very well. I was really generous with the veggies so I used a deep 13X9 dish. I didn't add more liquids and it was fine. It is so delicious and unique. It also looks just beautiful. Made as written.
This dish was served for our Thanksgiving meal and we really enjoyed it. The roasting brought out the natural sweetness without relying on lots of added sugar. Replaced half the sweet potatoes with yams. Replaced half the amount of potato with rutabaga. Subbed parsley for thyme, subbed fresh turkey stock for chicken, subbed apple cider and 1/2 teaspoon vanilla extract for the bourbon. Thank you for sharing.