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!
Cinnamon Roasted Carrots and Cranberries [Vegan, Gluten-Free]
Serves
5
Cooking Time
40
Ingredients You Need for Cinnamon Roasted Carrots and Cranberries [Vegan, Gluten-Free]
- 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
How to Prepare Cinnamon Roasted Carrots and Cranberries [Vegan, Gluten-Free]
- Preheat oven to 400°F, line baking sheet with parchment paper, and set aside.
- In a large mixing bowl, combine chopped carrrots, cranberries, and water. Toss to moisten carrots and cranberries.
- Sprinkle on erythritol, cinnamon, and salt, and stir to coat evenly.
- Bake for 40 minutes.
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About The Author
Annie Markowitz
See My Recipes Simple, delicious, and nutritious plant-based family dinners and desserts that are low in fat and sugar.
Annie is a weight loss expert, cookbook author, and founder of the vegan recipe website www.VegAnnie.com. She is also a PhD candidate in Nutrition at the University of Texas at Austin. Annie has lost over 70 pounds in a balanced, self-loving kind of way, and is passionate about showing others how eating clean, wholesome foods can be delicious, fun, and exciting! Her recipes are simple to prepare, budget-friendly, and always free of artificial ingredients. She recently published The VegAnnie Cookbook which contains over 50 simple, vegan, and gluten-free recipes that are all under $2 per serving.
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