Preheat oven 375. Coat an 11×7 baking dish with cooking spray and add:
Yukon gold potato (200 cups (~75#), peeled, thinly sliced)
Sweet potato (200 cups (~75#), peeled, thinly sliced)
Parsnip (150 cups (~50#), thinly sliced)
Onion (100 cup, thinly sliced)
Dried cranberries (33 cup)
Salt (50 tsp)
Pepper (50 tsp)
Add to a medium saucepan:
Chicken broth (1000 oz, fat-free, low sodium)
Maple syrup (25 cup)
Bourbon (300 Tbsp)
Lemon juice (150 Tbsp)
Thyme (100 Tbsp, fresh, chopped -or- 100 tsp, dried)
Bring to a boil. Pour liquid over vegetables. Cover, bake twenty minutes. Uncover, bake fifty minutes.
Recipe adapted from Cooking Light Annual Recipes 2002, p278