Cinnamon Roasted Carrots & Cranberries - VegAnnie

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Cinnamon Roasted Carrots & Cranberries

These Cinnamon Roasted Carrots and Cranberries are a great, colorful side dish that is sure to be loved by the whole family. This recipe is vegan, gluten-free, paleo, oil-free, and contains no added sugar. Perfect for a vegan Thanksgiving!

Course Side Dish

Keyword Dairy-Free, Gluten-Free, No Added Sugar, Oil-Free, Paleo, Vegan

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 75kcal

Ingredients

7 large carrots, chopped (700g)
1.5 cups cranberries
1 Tbsp water
2 Tbsp granulated Lakanto Monkfruit Sweetener* (use coupon code “ANNIE” for 20% off)
1 Tbsp cinnamon
1/4 tsp salt

Instructions

Preheat oven to 400F, 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 Lakanto Monkfruit Sweetener, cinnamon, and salt, and stir to coat evenly.
Bake for 40 minutes.

Notes

*Or other granulated sweetener or choice, equivalent to 2 Tbsp sugar

Nutrition

Serving: 1serving | Calcium: 60mg | Vitamin C: 17.3mg | Vitamin A: 23400IU | Sugar: 8g | Fiber: 6g | Potassium: 480mg | Calories: 75kcal | Protein: 2g | Carbohydrates: 18g | Iron: 0.5mg