It all started when I could only find a 5-pound bag at the grocery store, but I only needed one cup for my Sugar-Free Cranberry Sauce!
Turns out I love cranberries.
I didn't know that before, but they are so festive and really add something to a dish!
They are also really pretty, don't you think?
After my cranberry sauce, I created this simple Sauteéd Kale and Cranberry Salad (also delish) and these Cranberry Morning Glory Bars (which are actually life-changing).
Not too long after, this delicious and simple side dish was born.
It has a perfect cinnamon-sugar sweetness that pairs beautifully with carrots and cranberries.
A great dish for holiday gatherings. Also yummy as an after-dinner treat!
This scrumptious side dish is...
Free of added sugar
Cost per serving: $0.35
Calories per serving: 75
Equipment you'll need: large mixing bowl, baking sheet
7 large carrots (700g), chopped
1.5 cups cranberries
1 Tbsp water
2 Tbsp erythritol, or other granulated sweetener of choice (I used Swerve sweetener, granulated)
1 Tbsp cinnamon
1/4 tsp salt
1. Preheat oven to 400F, 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.