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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 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5 servings
Calories 75 kcal

Ingredients

Instructions

  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 Lakanto Monkfruit Sweetener, cinnamon, and salt, and stir to coat evenly.
  4. Bake for 40 minutes.

Recipe Notes

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

Nutrition Facts
Cinnamon Roasted Carrots & Cranberries
Amount Per Serving (1 serving)
Calories 75
% Daily Value*
Potassium 480mg14%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 8g9%
Protein 2g4%
Vitamin A 23400IU468%
Vitamin C 17.3mg21%
Calcium 60mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.