Root Vegetable And Cranberry Bake

• 2 cups thinly sliced peeled Yukon gold potato (about 3/4 pound)
• 2 cups thinly sliced peeled sweet potato (about 3/4 pound)
• 1 1/2 cups thinly sliced parsnip (about 1/2 pound)
• 1 cup thinly sliced onion
• 1/3 cup dried cranberries
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1/4 cup maple syrup
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 3 tablespoons bourbon
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon butter

1. Preheat oven to 375u0b0.
2. Combine the first 7 ingredients in an 11 x 7-inch baking dish coated with cooking spray.
3. Combine broth and remaining ingredients in a medium saucepan; bring to a boil. Remove from heat, and pour over vegetables. Cover; bake at 375u0b0 for 20 minutes. Uncover; bake an additional 50 minutes.

gold potato, sweet potato, onion, cranberries, salt, freshly ground black pepper, cooking spray, chicken broth, maple syrup, thyme, bourbon, lemon juice, butter

Taken from www.myrecipes.com/recipe/root-vegetable-cranberry-bake (may not work)