Ingredients for Root Vegetable And Cranberry Bake
- Yukon Gold Potatoes
- 1 lb sweet potatoes (peeled and cubed)
- Parsnips
- Onion
- 1/2 cup dried cranberries
- 1/2 tsp salt
- Fresh Ground Black Pepper
- Fat Free Chicken Broth
- 1/4 cup maple syrup
- Fresh Thyme
- Bourbon
- Fresh Lemon Juice
- Butter
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How to Make Root Vegetable And Cranberry Bake
- Preheat oven to 375°F (190°C). Lightly grease an 11x7 inch baking dish with cooking spray.
- In a large bowl, combine: 1 lb butternut squash (peeled, seeded, and cubed), 1 lb sweet potatoes (peeled and cubed), 1 lb carrots (peeled and chopped), 1 cup Brussels sprouts (trimmed and halved), 1 medium red onion (chopped), 1/2 cup dried cranberries, and 2 tbsp olive oil. Toss to coat evenly.
- In a medium saucepan, combine: 1 cup chicken or vegetable broth, 1/4 cup maple syrup, 2 tbsp fresh thyme leaves, 1 tsp ground sage, 1/2 tsp salt, and 1/4 tsp black pepper.
- Bring the broth mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld.
- Pour the simmered broth mixture over the vegetables in the prepared baking dish. Stir gently to combine.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 30 minutes, or until the vegetables are tender and slightly caramelized. (For extra browning, broil for the last 2-3 minutes, watching carefully to prevent burning).
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
53g
Fat
6g
Carbs
12g
