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Cinnamon Roasted Carrots & Cranberries

15 min prep time
55 min cook time
5servings
Photo by Splenda®
Cinnamon Roasted Carrots & Cranberries

How to Make Cinnamon Roasted Carrots & Cranberries

Looking for the perfect side dish to go with your holiday meal? These cinnamon roasted carrots and cranberries won’t disappoint! Zero calorie Splenda® Granulated Sweetener and cinnamon bring out the sweetness in this seasonal dish. The health-boosting benefits of carrots and cranberries are numerous. They are packed with tons of nutrients like fiber, vitamin A, vitamin K, and potassium, just to name a few!

15 min prep time
55 min cook time
5servings
3/4 Cup
Print Recipe >

Step-By-Step Instructions:

  1. Preheat oven to 400°F. Line baking sheet with parchment paper and set aside.

  2. In a large mixing bowl, combine chopped carrots, cranberries, and water. Toss to moisten carrots and cranberries.

  3. Sprinkle in Splenda Granulated Sweetener, cinnamon, and salt. Stir to coat evenly.

  4. Bake for 40 minutes.

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Nutrition facts

5 Servings

  • Serving Size
    3/4 Cup
  • Amount per serving Calories 60
  • Total Fat 0g
    • Saturated Fat 0g
    • Trans Fats 0g
  • Cholesterol 0mg
  • Sodium 190mg
  • Total Carbohydrate 15g
    • Dietary Fiber 5g
    • Total Sugars 6g
    • Added Sugars 0g
  • Protein 1g
  • Potassium 350mg
  • Phosphorous 40mg
Ingredients
carrots (large, chopped)
7
fresh cranberries
1 1/2 cup
water
1 tbsp
Splenda® Granulated Sweetener
2 tbsp
ground cinnamon
1 tbsp
salt
1/4 tsp

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