Have a sweet tooth? You will love this delicious and simple side dish. It has a perfect cinnamon-sugar sweetness that pairs beautifully with oil-free roasted carrots and tart cranberries. Also yummy as an after-dinner treat, too!

Advertisement

Cinnamon Roasted Carrots and Cranberries [Vegan, Gluten-Free]

Serves

5

Cooking Time

40

Ingredients

  • 1 1/2 pounds carrots, chopped
  • 1 1/2 cups cranberries
  • 1 tablespoon water
  • 2 tablespoons erythritol, or other granulated sweetener of choice
  • 1 tablespoon cinnamon
  • 1/4 teaspoon salt
Advertisement

Preparation

  1. Preheat oven to 400°F, line baking sheet with parchment paper, and set aside.
  2. In a large mixing bowl, combine chopped carrrots, cranberries, and water. Toss to moisten carrots and cranberries.
  3. Sprinkle on erythritol, cinnamon, and salt, and stir to coat evenly.
  4. Bake for 40 minutes.


Advertisement