Root Vegetable And Cranberry Bake - cooking recipe

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 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

Preparation

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\u00b0 oven for 20 minutes.
Uncover and bake 50 minutes (this caramelizes the natural sugars, concentrates flavors, and browns the dish).